TERIYAKI CAULIFLOWER RICE BOWLS

Teriyaki cauliflower rice bowls, made with sweet and tender teriyaki-glazed sweet potatoes, stovetop cauliflower rice, fresh avocado, and edamame. A lovely Asian-inspired, vegan and gluten-free lunch bowl!

Servings 4 bowls

Ingredients
For the cauliflower rice:

1 head of cauliflower leaves and tough stems removed, roughly chopped
1 clove garlic minced
1/2 inch ginger root peeled and minced or grated

For the teriyaki cauliflower rice bowls (ingredients are enough for about 4 bowls):

1 recipe cauliflower rice (ingredients above)
1 recipe teriyaki sweet potatoes
2 cups shelled cooked edamame (I used frozen & thawed)
2 cups cooked corn kernels (optional) (I used frozen & thawed fire-roasted corn)
1 avocado sliced or cubed (see notes)
3 green onions or scallions sliced
sesame seeds for garnish (optional)
extra teriyaki sauce for serving (optional)

Instructions
For full instructions kindly visit yupitsvegan.com.