Q & A with The Vegan Woman Founder and Director
Vegan Cauliflower Rice Bowl
This vegan cauliflower rice bowl is the perfect meal for plant-based eaters looking for something light and nutritious. It combines cauliflower rice, seasoned with spices, with a medley of vegetables like red bell peppers, onions, and mushrooms. For added protein, it’s topped with creamy avocado slices and crunchy roasted cashews. The flavors are bright and savory, and the dish comes together in just 30 minutes.
- 1 head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 red bell pepper, sliced
- 1/2 onion, diced
- 1 cup mushrooms, sliced
- 1/4 cup water
- Salt and pepper, to taste
- 1 avocado, sliced
- 1/4 cup roasted cashews
1. Preheat oven to 400°F and line a baking sheet with parchment paper. Place cauliflower florets on the sheet and drizzle with olive oil. Sprinkle with garlic powder, chili powder, and paprika. Bake for 15 minutes, stirring halfway through.
2. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Add red bell pepper, onion, and mushrooms and cook for 5 minutes, stirring occasionally. Add water and reduce heat to low. Simmer for 5 minutes or until vegetables are tender.
3. Add cauliflower rice to the skillet and season with salt and pepper to taste. Cook for 5 minutes or until heated through.
4. To serve, divide cauliflower rice and vegetables between two bowls. Top with avocado slices and roasted cashews. Enjoy!