Ingredients

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/2 cup low sodium soy sauce
• 3 tablespoons brown sugar
• 1 clove garlic, minced
• 2 tablespoons rice vinegar
• 2 cups cooked quinoa
• 1 cup cooked shelled edamame
• 2 cups shredded red cabbage

Directions

•  Preheat oven to 425°F. 
• On a rimmed baking sheet, add cauliflower florets and drizzle with oil and salt, and toss to fully coat. Bake 30 minutes, stirring half way through.
• In a small bowl, add 1/2 cup of water and cornstarch and whisk to combine. Set aside.
• In a saucepan, heat soy sauce, brown sugar, garlic, and rice vinegar over medium heat. Cook until sugar dissolves, about 1 or 2 minutes, stirring often. Once sugar is dissolved, add the cornstarch mixture and bring the sauce to a boil, whisking often to avoid burning the sauce.  Reduce the heat to low and simmer until the sauce is thickened, about 2 to 3 minutes.  Remove from heat.
• Remove cauliflower from oven and drizzle with half of the teriyaki sauce, tossing to coat all cauliflower pieces. Place back in the oven until cauliflower is caramelized, about 10 more minutes.
• Divide quinoa, cauliflower, edamame, and red cabbage evenly between 4 bowls. Drizzle remaining teriyaki sauce evenly over the bowls.

Nutrition Information

210 Calories│9g Fat (1g Saturated)│23g Carbohydrates│3g Added Sugar│11g Protein│1000mg Sodium│7g Fiber