This vegetarian power bowl is made with whole grain Mahatma® Brown Rice topped with oven-roasted cauliflower coated in barbecue sauce and a creamy homemade honey-mustard coleslaw.
Preheat oven to 425°F. Cook rice according to package directions.
Meanwhile, toss together cauliflower, barbecue sauce and oil. Arrange in a single layer on parchment paper-lined baking sheet. Bake for 20 to 25 minutes or until golden brown and tender.
Whisk together yogurt, lemon juice, honey, mustard, garlic, salt and pepper; toss with cabbage, celery and apple until well coated.
Divide rice among 6 bowls. Top with roasted cauliflower and coleslaw. Garnish with green onions.
Drizzle extra barbecue sauce over bowls if preferred.
Making your meals in a bowl is a simple way to eat a filling meal on the go or at home with little to no cleanup! There are plenty of rice bowl options for meat-eaters and vegetarians alike, and this meat-free power bowl proves that you don’t need to have animal protein to eat a satisfying meal.
We’ve got loads of vegetarian recipe ideas for everyone, but if you want a few more rice bowl ideas check these out:
However, if you want to add just a bit more protein, combine precooked chicken or cooked chickpeas with roasted cauliflower and add on a bit of extra barbecue sauce as desired.
Making homemade versions of simple blends like coleslaw is a lot easier than it might seem. Simply buy pre-shredded cabbage, a mix or shred it yourself and combine with the other ingredients. Make ahead of time and keep in the fridge to top your rice bowl later on!
If you’re planning on making this a meal prep option, simply keep it separate and chilled until ready to enjoy and mix into your rice bowl.