Ingredients
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For the Creamy Tahini Sauce:
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1 cup unsweetened almond milk (or water)
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½ teaspoon maple syrup
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2 tablespoons white miso paste
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¼ cup raw tahini
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1 clove garlic, minced
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½ teaspoon red pepper flakes
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Salt and black pepper to taste
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For the Sautéed Vegetables:
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1 large carrot, sliced into thin rounds
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1 small bell pepper (any color), sliced into thin strips
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½ cup frozen edamame (thawed), shelled and sliced in half
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1 handful green onions, sliced on an angle
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For the Plum Sauce:
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1/3 cup plum jam or preserves
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2 tablespoons reduced-sodium tamari or soy sauce
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2 tablespoons brown rice vinegar
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Optional Garnish:
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Chopped green onions, sliced cucumber, pickled ginger, and sesame seeds
Directions
Subtitle: A Delicious One-Skillet Meal from Japan’s Street Food Culture
Description: This easy and budget-friendly vegan rice bowl recipe is packed with protein, fiber, and healthy fats. It features cauliflower rice tossed in a creamy tahini sauce, topped with sauteed vegetables, and drizzled with sweet and tangy plum sauce. Perfect for meal prep or a weeknight dinner!
Ingredients:
For the Creamy Tahini Sauce:
1 cup unsweetened almond milk (or water)
⅓ cup low-sodium tamari or soy sauce
½ teaspoon maple syrup
2 tablespoons white miso paste
¼ cup raw tahini
1 clove garlic, minced
½ teaspoon red pepper flakes
Salt and black pepper to taste
For the Sautéed Vegetables:
1 large carrot, sliced into thin rounds
1 small bell pepper (any color), sliced into thin strips
½ cup frozen edamame (thawed), shelled and sliced in half
1 handful green onions, sliced on an angle
For the Plum Sauce:
1/3 cup plum jam or preserves
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons brown rice vinegar
Optional Garnish:
Chopped green onions, sliced cucumber, pickled ginger, and sesame seeds
Instructions:
Prepare the Creamy Tahini Sauce:
1. In a medium mixing bowl, whisk together the almond milk, tamari, maple syrup, miso paste, and tahini until smooth. Set aside.
Make the Plum Sauce:
2. Combine the plum jam, tamari, and vinegar in a small mixing bowl. Stir well to combine. Set aside.
Cook the Sautéed Vegetables:
3. Heat a large nonstick skillet over medium heat. Add the oil and swirl to coat.
4. Add the carrots and cook for about 5 minutes, stirring occasionally.
5. Add the bell peppers and continue cooking for another 2-3 minutes.
6. Add the edamame and green onions and cook for an additional minute. Remove the pan from the heat.
Assemble the Rice Bowls:
7. Cook the cauliflower rice according to package instructions. Divide among four serving bowls.
8. Pour the creamy tahini sauce evenly over each serving of cauliflower rice. Top with the sautéed vegetables.
9. Spoon the warm plum sauce over the top of each rice bowl. Serve immediately and enjoy!
Note: You can prepare all the components ahead of time and store them separately in airtight containers in the refrigerator for up to 3 days. Simply assemble just before serving.
Steps
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1
Done
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In a medium mixing bowl, whisk together the almond milk, tamari, maple syrup, miso paste, and tahini until smooth. Set aside. |
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2
Done
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Combine the plum jam, tamari, and vinegar in a small mixing bowl. Stir well to combine. Set aside. |
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3
Done
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Heat a large nonstick skillet over medium heat. Add the oil and swirl to coat. |
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4
Done
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Add the carrots and cook for about 5 minutes, stirring occasionally. |
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5
Done
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Add the bell peppers and continue cooking for another 2-3 minutes. |
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6
Done
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Add the edamame and green onions and cook for an additional minute. Remove the pan from the heat. |
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7
Done
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Cook the cauliflower rice according to package instructions. Divide among four serving bowls. |
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8
Done
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Pour the creamy tahini sauce evenly over each serving of cauliflower rice. Top with the sautéed vegetables. |
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9
Done
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Spoon the warm plum sauce over the top of each rice bowl. Serve immediately and enjoy! |
