Ingredients
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For the Crispy Cauliflower Rice:
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1 head cauliflower, cut into small florets (about 2 cups)
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2 tablespoons water or vegetable broth
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1 teaspoon apple cider vinegar
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1/4 cup panko breadcrumbs
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1 tablespoon olive oil or avocado oil
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Salt and pepper to taste
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For the Furikake Aioli:
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1/4 cup unsalted cashews
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1 clove garlic, minced
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1 tablespoon white wine vinegar
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1 tablespoon filtered water
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1 tablespoon low sodium tamari or soy sauce
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1 tablespoon maple syrup
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1 teaspoon Dijon mustard
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1/2 teaspoon honey
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1/2 teaspoon sesame oil
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1/4 teaspoon onion powder
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1/4 teaspoon black pepper
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For the Miso Glazed Mushrooms:
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1 cup sliced cremini or shiitake mushrooms
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2 teaspoons white miso paste
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1/4 cup Bragg Liquid Aminos or low sodium tamari
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1/4 cup warm water
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1 tablespoon apple cider vinegar
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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For the Rainbow Slaw:
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1 medium carrot, grated
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1 large red cabbage, thinly sliced
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1 green bell pepper, thinly sliced
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1/2 cup canned chickpeas, drained and rinsed
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1 tablespoon apple cider vinegar
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1 tablespoon extra virgin olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon chopped fresh parsley or cilantro
Directions
Sub_Title: Budget-Friendly, Gluten-Free, Grain-Free, High-Fiber, Low-Carb, Kid-Friendly, Oil-Free, Quick & Easy, Raw, Raw Till 4, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based
Description: This delicious veggie burger bowl features crispy cauliflower rice, creamy furikake aioli, and juicy miso glazed mushrooms – all wrapped up in a colorful rainbow slaw! It’s packed with nutrients and ready to go in just 30 minutes. Perfect for busy weeknights or meal prepping.
Serves: 4
Difficulty: Easy
Nutrition Facts (per serving): Calories: 400 | Carbs: 15g | Fat: 10g | Fiber: 10g | Protein: 15g
Total Time: Prep + Cook = 20 minutes
Ingredients:
For the Crispy Cauliflower Rice:
* 1 head cauliflower, cut into small florets (about 2 cups)
* 2 tablespoons water or vegetable broth
* 1 teaspoon apple cider vinegar
* 1/4 cup panko breadcrumbs
* 1 tablespoon olive oil or avocado oil
* Salt and pepper to taste
For the Furikake Aioli:
* 1/4 cup unsalted cashews
* 1 clove garlic, minced
* 1 tablespoon white wine vinegar
* 1 tablespoon filtered water
* 1 tablespoon low sodium tamari or soy sauce
* 1 tablespoon maple syrup
* 1 teaspoon Dijon mustard
* 1/2 teaspoon honey
* 1/2 teaspoon sesame oil
* 1/4 teaspoon onion powder
* 1/4 teaspoon black pepper
For the Miso Glazed Mushrooms:
* 1 cup sliced cremini or shiitake mushrooms
* 2 teaspoons white miso paste
* 1/4 cup Bragg Liquid Aminos or low sodium tamari
* 1/4 cup warm water
* 1 tablespoon apple cider vinegar
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
For the Rainbow Slaw:
* 1 medium carrot, grated
* 1 large red cabbage, thinly sliced
* 1 green bell pepper, thinly sliced
* 1/2 cup canned chickpeas, drained and rinsed
* 1 tablespoon apple cider vinegar
* 1 tablespoon extra virgin olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon chopped fresh parsley or cilantro
Instructions:
1. Make the Crispy Cauliflower Rice: Preheat the air fryer or a large skillet over medium heat. Add the cauliflower florets and cook, tossing occasionally, until golden brown and tender, about 10-12 minutes. Set aside.
2. Make the Furikake Aioli: Combine the cashews, garlic, water, tamari, maple syrup, mustard, honey, sesame oil, onion powder, and black pepper in a high-speed blender or food processor. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings if desired.
3. Make the Miso Glazed Mushrooms: In a small bowl, whisk together the miso paste, aminos, warm water, apple cider vinegar, salt, and black pepper. Add the sliced mushrooms and let marinate for at least
Steps
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1
Done
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Make the Crispy Cauliflower Rice: Preheat the air fryer or a large skillet over medium heat. Add the cauliflower florets and cook, tossing occasionally, until golden brown and tender, about 10-12 minutes. Set aside. |
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2
Done
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Make the Furikake Aioli: Combine the cashews, garlic, water, tamari, maple syrup, mustard, honey, sesame oil, onion powder, and black pepper in a high-speed blender or food processor. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings if desired. |
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3
Done
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Make the Miso Glazed Mushrooms: In a small bowl, whisk together the miso paste, aminos, warm water, apple cider vinegar, salt, and black pepper. Add the sliced mushrooms and let marinate for at least |
