RecipesWholly Veggie Japanese Cauliflower Bento Bowl
Wholly Veggie Japanese Cauliflower Bento Bowl
Servings4 bowls
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Skill LevelEasy
Bento Bowl
1 13 oz package Wholly Veggie Hapanese-Style BBQ Cauliflower Wings
3 cups cooked brown rice
1 cup diced cucmber
1 cup finely shredded purple cabbage
1 cup edamame beans, blanched
1/2 cup finely sliced radish
1/2 cup sprouts, such as alfalfa, pea or sunglower
toasted season seeds, to garnish
Finely sliced green onions, for garnish
Miso-Tahini Dressing
1/4 cup tahini
2 tbsp mirin
1 tbsp white miso
1 tbsp lemon juice
1/2 tsp finely minced ginger
1/2 tsp season oil
water, as needed
How to make it
Bento Bowl
Prepare Wholly Veggie Cauliflower wings as per package instructions. Let cool for 2 minutes.
Divide brown rice in the bottom of 4 bowls. In neat piles, arrange cucumber, cabbage, edamame, radishes and sprouts overtop. Drizzle with about 2 tbsp (30 ml) miso-tahini dressing each and top with glazed cauliflower wings. To garnish, sprinkle with toasted sesame seeds and a few sliced green onions.
Miso-Tahini Dressing
In a small mixing bowl, combine all ingredients, except for water and whisk until smooth. Add water, 1 tbsp (15 ml) at a time, until mixture is a drizzleable consistency.
Dressing can be made ahead of time and stored refrigerated in an airtight container for up to 1 week.
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Bento Bowl
1 13 oz package Wholly Veggie Hapanese-Style BBQ Cauliflower Wings
3 cups cooked brown rice
1 cup diced cucmber
1 cup finely shredded purple cabbage
1 cup edamame beans, blanched
1/2 cup finely sliced radish
1/2 cup sprouts, such as alfalfa, pea or sunglower
