Kung Pao Cauliflower Bowl
A takeout favorite with a plant-powered upgrade! Traditionally known for its bold flavors-sweet, salty, spicy and tangy-all in one bite.
Servings 4 (click to scale)
Calories 308kcal
Ingredients
For the Kung Pao Roasted Cauliflower
- 4 cups cauliflower florets
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced green bell peppers
- 1 Tbsp oil
- 1/8 tsp ground black pepper
- 1 Tbsp sesame oil
- 2 Tbsp low sodium soy sauce
- 2 Tbsp hoisin sauce
- 2 Tbsp unseasoned rice wine vinegar
- 1 tsp sriracha
- 2 tsp light brown sugar
- 2 Tbsp chopped garlic
- 1 tsp minced ginger
- 2 Tbsp thinly sliced fresno peppers
- 2 tsp cornstarch
For the Bowls
- 2 cups cooked jasmine rice
- 4 tsp peanuts
- 4 tsp scallions
Instructions
For the Kung Pao Roasted Cauliflower:
- Preheat oven to 425F degrees. In a mixing bowl toss cauliflower, onion and bell peppers with oil and pepper. Place onto a lined sheet tray(s) in a even layer. Place into the preheated oven for 15 minutes or until golden in color.
- In a mixing bowl combine sesame oil, soy sauce, hoisin, rice wine vinegar, sriracha, brown sugar, garlic, ginger, Fresno's and cornstarch. Whisk to combine all ingredients until sugar is dissolved.
- Toss roasted cauliflower and veggies with the sauce and place onto a lined sheet tray(s) in an even layer. Put back into the oven for another 5 - 10 minutes or until the sauce is sticky and coating the cauliflower. Remove from the oven.
To Assemble the Bowl
- In an entrée bowl, scoop 1/2 cup jasmine rice in the bottom of the bowl.
- In the center of the rice, portion 1 cup of kung pao cauliflower mixture.
- Garnish with 1 tsp. peanuts and 1 tsp. scallions.
Nutrition
Calories: 308kcal | Carbohydrates: 51g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 598mg | Fiber: 7g
