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, minced
(optional) 2 tb. coconut milk (the kind from a can)
For the teriyaki cauliflower rice bowls (ingredients are enough for about 4 bowls):
1 recipe cauliflower rice (above)
1 recipe teriyaki sweet potatoes
2 c. shelled cooked edamame (I used frozen, from Trader Joe's)
2 c. cooked corn kernels (I used frozen fire-roasted corn, from Trader Joe's)
1 avocado, sliced or cubed (see notes)
3 green onions or scallions, sliced
sesame seeds, for garnish (optional)
extra teriyaki sauce, for serving (optional)
Preparation
