Roasted Vegetable & Cauliflower Rice Bowl


Olive oil

1 red onion, sliced

6 stalks asparagus, chopped

1 cup mushrooms, sliced

3 cups chopped kale

2 cups broccoli florets, fresh or frozen

1 cup frozen corn & edamame blend

2 cups cauliflower rice, fresh or frozen

1/2 cup Shredded sharp cheddar cheese

Seasonings of your choice (I used chili powder, cumin, black pepper, garlic salt)


1 Tbsp water

1 clove garlic minced

1 Tbsp minced ginger

1/2 Tbsp low sodium soy sauce

1-2 Tbsp tahini


  1. Preheat oven to 350 degrees. Place asparagus, yellow squash, onions, and mushrooms into a large bowl. Drizzle with olive oil and season with oregano, chili powder, garlic salt, cumin and black pepper. 
  2. Pour veggies onto baking tray and spread evenly throughout tray. Roast in the oven for 30-35 minutes (cooking times vary depending on size of vegetables).
  3. While vegetables are roasting, boil 4 cups of water in a large pot. Once water is boiling, add broccoli, kale, and corn/edamame blend into pot. Boil vegetables for 3-5 minutes or until mildly tender. Remove from heat and strain vegetables in colander. Set aside.
  4. Add 1 Tbsp olive oil to bottom of large pot and turn on medium heat. Add cauliflower rice and begin to sauté for 3-4 minutes until cooked, then lower heat to low. Season with oregano, chili powder, garlic salt, cumin, & black pepper. Add kale, broccoli, and corn mixture to pot and mix all together.
  5. Add cheddar cheese and mix cheese into vegetables until melted and turn off heat.
  6. Remove roasted asparagus and squash blend out of the oven. 
  7. To plate, add 2 scoops of cauliflower rice, kale, & broccoli blend to a bowl. Top off with roasted vegetables (asparagus, squash, onion, mushroom).
  8. Drizzle with 2 Tbsp of tahini ginger dressing
  9. Enjoy a large bowl as a meal or a small bowl with a lean protein source like baked tofu or salmon, also great with a fried egg on top!