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Roasted Cauliflower Buddha Bowl

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Roasted Cauliflower Buddha Bowl

with millet, edamame, carrots, cabbage, cucumbers and Dragon sauce

Informations supplémentaires
25 min. | 547 kcal | easy | Express, Vegetarian, Needs a blender | Printable version
1. Cook the millet Bring a pot of water to a boil. Pour the millet in and cook for 12-15 minutes or until tender. Add the edamame 2 minutes before the end of cooking. Drain. Toss with a drizzle of oil, salt and pepper.
2. Setup Cut the cauliflower into bite-sized pieces. Grate the carrots. Cut the cucumber into small pieces.
3. Cook the cauliflower Warm up a generous drizzle of oil in a pan over medium-high heat. Cook the cauliflower for 8-10 minutes or until browned. Reduce the heat to medium halfway through the cooking. Season with salt and pepper.
4. Make the sauce In a container, add the garlic, the nutritional yeast, the soy sauce, the maple syrup, 1 2P | 2 3P tbsp. of cider vinegar and 2 2P | 3 3P tbsp. of water. Use a hand blender to make a homogeneous sauce. In a bowl, toss the cabbage with a drizzle of oil, some salt and some pepper. Add 1-2 tbsp. of cider vinegar and a pinch of sugar for a more tangy cabbage.
5. Plate your dish Serve the millet in a bowl and garnish with the cauliflower, the vegetables and the sauce. Bon appétit!
1unitCauliflower
10gNutritional Yeast
180gMillet
18gSoy Sauce
1unitGarlic Clove(s)
0.25unitRed Cabbage
40mlMaple Syrup
2unitCarrot(s)
1unitLebanese Cucumber(s)
180gEdamame
What you need Bowls, Pan, Pot, Strainer, Hand blender.
547 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 101g
34%
fat 7g
11%
cholesterol 0mg
fiber 18g
72%
protein 25g
saturated 1g
5%
sodium 1174mg
49%
sugar 25g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg