Previously published on Chef’sPlate.com
We love poke bowls for their array of texture, rainbow of toppings and wholesome ingredients.
Avocado, edamame and sushi rice perfectly complement roasted cauliflower that’s finished with a sweet and spicy Sriracha glaze.
What You’ll Need & Use
- Oil*, Salt and Pepper*
- Medium Pot, Measuring Cups, Measuring Spoons, Baking Sheet, Aluminum Foil, Whisk, Medium Bowl
Ingredients We Send
Allergens: Soy/Soja · Egg/Oeuf · Mustard/Moutarde · Sulphites/Sulfite · Wheat/Blé · Sesame/Sésame · Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
|Cauliflower florets||285 grams|
|Sticky rice||170 grams|
|Sweet bell pepper||160 grams|
|Soy sauce||27 grams|
|Crispy shallots||28 grams|
|Sesame oil||14 grams|
|Ginger-sesame spice blend||1 tbsp|
Cook this recipe in 5 simple steps!
Preheat the oven to a high broil. Start preparing the recipe when the oven is ready. Read the entire recipe card. To a medium pot, add sticky rice and enough water to cover. Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear.*Add 1 1/4 cups fresh water and 1/4 tsp salt (double both for 4 portions). Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook, still covered, for 12-15 min, until rice is tender and water is absorbed. Set aside, off heat and still covered, for 5 min. Fluff rice with a fork.
Wash and dry all produce. Cut cauliflower into 1-inch pieces. Thinly slice peppers. Prepare a foil-lined baking sheet. To one side of the sheet, add cauliflower, three-quarters of the Ginger-Sesame Spice Blend and 1 tbsp oil (double for 4 portions). Season with salt and massage to coat. To the other side of the sheet, add edamame and peppers. Drizzle with 1 tsp oil (double for 4 portions). Season with salt and pepper, then toss to coat. Broil on the middle rack of oven, for 6-8 min, until tender.
In a medium microwave-safe bowl, heat 1 tbsp butter (double for 4 portions) until melted. Add honey, soy and half the sriracha, then whisk to combine.
In another medium bowl, mix mayonnaise, sesame oil, remaining Ginger-Sesame Spice Blend and 1 tbsp water (double for 4 portions). Season with salt.
Halve, pit and thinly slice avocado. To the broiled cauliflower, add honey-Sriracha sauce. Stir to coat. Serve rice with cauliflower, avocado, peppers and edamame over top. Sprinkle with crispy shallots. Drizzle sesame mayo and any remaining honey-Sriracha sauce from the baking sheet over top. Top with remaining sriracha to taste. Enjoy!