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Healthy Little Vittles
Gluten-Free, Vegan, Plant-Based Recipes
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    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
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[slide-anything id="6097"]
Lunch & Dinner

Sriracha Peanut Cauliflower Rice Bowls

by Gina Fontana April 22, 2019
written by Gina Fontana April 22, 2019
Jump to Recipe

This is a sponsored post written by me on behalf of Sharp USA. The opinions and text are all mine. The Sharp USA product mentioned in this post was sent to me as a gift to use for this recipe, thank you so much!  


It always comes down to this- what and how can I serve my family a healthy, nutritious meal the fastest way possible leaving us all with empty plates or bowls and full bellies? And preferrably minimal clean up… Well today I bring you a delicious plant-based meal that does just that!

Sriracha Peanut Cauliflower Rice Bowls with Caramelized Veggie

Kick up your rice and veggie bowl from ordinary to over-the-top flavorful without sacrificing the healthy or hours in your kitchen. And yes! It includes minimal clean up too! I’ve partnered with Sharp Home USA to bring you these delicious Sriracha Peanut Cauliflower Rice Bowls with Caramelized Veggies. Say hello to your new favorite way to rice bowl.

Vittle Club
Sriracha Peanut Cauliflower Rice Bowls with Caramelized Veggie

I’m totally crushing on cauliflower right now- I often forget about cauliflower, and I am not sure why because it’s such a versatile ingredient. Turns out it works perfectly as “rice” in this recipe. Then you add sriracha peanut crispy tofu and caramelized red onion, zucchini, shiitake mushrooms, broccoli, and baby bok choy for a new, fresh take on an old favorite.

Sriracha Peanut Cauliflower Rice Bowls with Caramelized Veggie

Here’s the good news, the caramelized veggies are cooked on one sheet and in just 15 minutes with the Sharp Superheated Steam Countertop Oven! But wait, there’s more good news- The crispy tofu is cooked at the same time, in the same oven as the caramelized veggies making this a 30-minute-to-die-for meal the whole family will enjoy. With a newborn (and toddler) at home my whole routine has been uprooted. Before I know it, it’s time to cook dinner, and if I’m going to try to keep some sanity in my weekly workflow, I need to stick to our bedtime routine as closely as possible. With the Sharp countertop oven I am able to cook dinner quickly to ensure we eat dinner on time, and it allows me to step away to feed/change/play with my children while it does its thing.

The Sharp Superheated Steam Countertop Oven revolutionizes cooking to cook better, healthier meals by combining superheated steam and conventional, radiant heat making your food crispy and browned on the outside, moist and delicious on the inside. I was very curious as to how using steam would make my food crispy, but it did! I also noticed that the veggies retained their vibrancy more than when cooked in a conventional oven and tasted extra fresh!

My absolute favorite part about this countertop oven is that it doesn’t need to preheat, so we’re talking about cutting out 15 or so minutes just waiting for the oven to heat up. And for this particular recipe, you can easily dice all your veggies and tofu ahead of time and simply turn on your oven and steam cook! You can also toast, warm, bake/reheat, broil/grill, and cook pizza- again, all without preheating! Pretty fantastic, eh?

Sriracha Peanut Cauliflower Rice Bowls with Caramelized Veggie

So now that I’ve raved about this Sharp Superheated Steam Countertop Oven, head on over to Sharp’s website to shop, and let’s get steam cooking with these Sririacha Peanut Cauliflower Rice Bowls shall we?!

Sriracha Peanut Cauliflower Rice Bowls with Caramelized Veggie

Don’t forget to tag me on Instagram and Facebook if you make these delicious bowls and comment below!

Continue to Content
Sriracha Peanut Cauliflower Rice Bowls with Caramelized Veggies

Sriracha Peanut Cauliflower Rice Bowls with Caramelized Veggies

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 16 oz cauliflower rice, (you can make your own from a head of cauliflower, but I bought mine already pearled)
  • 1.5 tbsp sesame oil

Sriracha Peanut Crispy Tofu

  • 1 block super firm tofu, drained, pressed, cubed
  • 1 tbsp sesame oil
  • 4 tbsp arrowroot starch/powder
  • 2 tbsp liquid aminos (or Tamari soy sauce)
  • 2 tbsp peanut butter, melted
  • 1 tbsp maple syrup
  • 1 tsp sriracha chili sauce

Sriracha Peanut Sauce

  • 1/4 cup liquid aminos (or Tamari soy sauce)
  • 2 tbsp maple syrup
  • 1 tbsp sriracha chili sauce, (you can use less for less heat)
  • 1 tsp minced garlic
  • 2 tbsp peanut butter
  • 1 tbsp lime juice

Caramelized Veggies

  • 1 bunch baby bok choy, chopped if desired
  • 1 red onion, chopped into large pieces
  • 8 oz shiitake mushrooms
  • 1 medium zucchini, diced into medium pieces
  • 4-8 oz broccoli florets
  • 2 tbsp olive oil

Toppings

  • chopped peanuts
  • fresh grated ginger
  • green onions

Instructions

  1. Drain and press your tofu, then cut into cubes (if not purchesed cubed). Add the tofu to a gallon zip loc bag with the sesame oil and arrowroot starch. Shake the tofu around until the pieces are well coated 
  2. Whisk together the rest of the tofu marinade: liquid aminios (or Tamari), sriracha sauce, maple syrup, and melted peanut butter then add to the bag and shake the tofu around until the pieces are well coated and then add to the SHARP SUPERHEATED STEAM COUNTERTOP OVEN crisper tray covered with foil. Turn on your oven to the Broil/Grill setting at 485 degrees and set the time to 30 minutes. Broil your tofu while you prepare the veggies next, flipping the pieces after about 10 minutes
  3. Chop and dice your veggies, add to the SHARP SUPERHEATED STEAM COUNTERTOP OVEN broiling pan, drizzle with olive oil and place in the oven
  4. While your veggies and tofu are broiling, heat a large skillet on your stovetop to medium and add 1.5 tbsp sesame oil. Add your cauliflower pearls and sautee while your veggies cook tossing occassionally
  5. Make your peanut sauce by blending all ingredients together 
  6. Turn the skillet heat down to low, add the peanut sauce to the skillet with the cauliflower rice and stir to combine
  7. Check on your tofu and veggies after about 20 minutes and keep cooking if needed, but shouldn't take longer than 20-30 minutes
  8. Spoon some of the cauliflower rice in your bowls, top with veggies and tofu and then garnish with freshly grated ginger, chopped peanuts and diced green onion

Notes

** Sriracha peanut tofu and sauce adapted from Minimalist Baker

** note: you may wish to add your baby bok choy in about halfway through broiling the rest of the veggies 

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Main Course
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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YOU GUYS! I ate 6 of these yesterday 😳🙊 Mark YOU GUYS! I ate 6 of these yesterday 😳🙊 Mark your calendars for Monday because these HEALTHIER GIRL SCOUT THIN MINT COOKIES are hittin’ the blog and you do NOT want to miss it!
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I’m so excited for everyone who’s starting @foodtographyschool today! 🎉There’s still time to sign up!!! Get 15% off using code gina at checkout! CLICKABLE LINK IN BIO @healthylittlevittles 
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SWIPE for a before and after shot of these thin mints!
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GRAIN-FREE CHURRO DONUT HOLES are officially in th GRAIN-FREE CHURRO DONUT HOLES are officially in the blog! I love them so much I decided to give these cuties a permanent home on my blog 🤗 SWIPE for more photos and a video of the photography setup 👉🏻
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Clickable link in bio @healthylittlevittles
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Recipe developed and shot for @edwardandsons
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https://www.healthylittlevittles.com/grain-free-churro-donut-holes/
It’s the weekend! You know what to do... stuff y It’s the weekend! You know what to do... stuff your face with BLACKBERRY BELGIAN WAFFLES! 💜❤️
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Recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/blackberry-belgian-waffles/
Apparently yesterday was #nationalbananabread day. Apparently yesterday was #nationalbananabread day... I may be late, but I think national banana bread day should be every day 😉 Who’s with me?! 🍌🍞🍫
.
GLUTEN-FREE VEGAN CHOCOLATE CHIP BANANA BREAD on the blog! Clickable link in bio @healthylittlevittles
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SWIPE for a video! 🎥👉🏻
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https://www.healthylittlevittles.com/chocolate-chip-banana-bread/
Foodie friends! Want to know how I went to this fr Foodie friends! Want to know how I went to this from that? to (SWIPE for before food photos 👉🏻🙈) It all started when I took a leap of faith and signed up for @foodtographyschool ! Not only did I learn photography that was specific to food, but I paid back the cost of the program before I even finished the course by booking by first paid collaboration!
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How @foodtographyschool jump-started my business:
- I have now been able to turn my hobby into a small business to help reach more people needing/seeking healthier alternatives
- I signed on with a prestigious management team- one that Sarah from @bromabakery herself is being represented by!
- I wrote a recipe book being sold worldwide and just finished up my second published book- doing the photography all on my own (and getting paid for it!)
- I have been featured on the cover of @simplyglutenfree the largest gluten-free magazine out there, 3 times!
- I was able to get into Mediavine advertising to help offset the costs of running a blog
- I was featured on the @laurenconrad blog twice!
- I continue to gain partnerships and long-term contracts with big brands like @bobsredmill @aldiusa @vitamix and more!
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Now, I don’t say these things to brag… I’m sharing these things because these things would not have happened if I hadn’t enrolled, regardless of that pit in my stomach not wanting to spend that much money. You guys, it has been MORE than worth it. I have also gained some really close foodie friends who took the course with me, and guess what?! They are all killing it too!
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@foodtographyschool is now open! 🎉 AND exciting news for this coming course is they’ve added almost double the material. Don’t wait, class starts MARCH 2nd! Here’s what you’ll learn:
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Take that leap of faith if you’re feeling called to this work and sign up today! 𝐆𝐞𝐭 𝟏𝟓% 𝐛𝐲 𝐮𝐬𝐢𝐧𝐠 𝐜𝐨𝐝𝐞 𝐠𝐢𝐧𝐚 𝐚𝐭 𝐜𝐡𝐞𝐜𝐤𝐨𝐮𝐭! CLICKABLE LINK IN BIO https://foodtographyschool.com/?aff=HealthyLittleVittles
GRAIN-FREE CHURRO DONUT HOLES are here!!! I could GRAIN-FREE CHURRO DONUT HOLES are here!!! I could not be more excited about how these donut holes turned out. They are SO easy to make and are so soft made with the perfect combination of gluten-free, grain-free flours... they are flipping delicious people! #ad I used Let’s Do Organic cassava flour and coconut flour from @edwardandsons and some almond flour to keep these little gems grain-free. They are naturally sweetened with maple syrup and coconut sugar too! They make the most perfect breakfast any day of the week. Dunk in melted chocolate for extra churro vibes ✌🏻 Here's the recipe!

1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1/2 cup Let's Do Organic Coconut Flour from @edwardandsons
1 cup Let's Do Organic Cassava Flour from @edwardandsons
1/2 cup almond flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup maple syrup

Cinnamon Sugar Coating
Spray oil
1/2 cup coconut sugar
1 teaspoon cinnamon

Chocolate Dipping Sauce
1 cup dark chocolate chips
1 teaspoon coconut oil

Preheat the oven to 350 degrees F. Combine the almond milk and apple cider vinegar in a bowl and set aside for about 5 minutes to create a "buttermilk". In a large bowl, whisk together the flours, cinnamon, salt, baking powder, and baking soda. Add the maple syrup and the "buttermilk" to the bowl with the flour mixture and stir to form a batter. Scoop a heaping tablespoon of batter into your hands and roll into balls and then place into a greased donut hole baking pan (or you can use a parchment lined baking sheet if you don't have one). Repeat until all batter is gone and then bake in the oven for 13-14 minutes. Remove from the oven and allow them to cool completely. Next, make the cinnamon sugar coating by whisking together the coconut sugar and cinnamon in a bowl. Spray the donut holes all the way around with the spray oil and then roll them in the cinnamon sugar coating. Serve with melted chocolate if desired. Best enjoyed the same day, store leftovers in an airtight container on your counter for up to 2 days.
Elevate your pesto pasta by adding olives to your Elevate your pesto pasta by adding olives to your pesto! This Olive Pesto Pasta is an easy and delicious way to add a little oomph to a traditional dish. This easy weeknight dish is so simple and it’s sure to be a real crowd pleaser on your next pasta night! I used lasagna noodles that I cut into strips for some fun textures 🤗
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Full recipe on the blog! Clickable link in bio @healthylittlevittles
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Shot for @mezzetta
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https://www.healthylittlevittles.com/olive-pesto-pasta/
Today is a good reminder that you are loved deeply Today is a good reminder that you are loved deeply and to love one another. Happy Valentine’s Day friends! 💗❤️
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“Do everything in love.” -1 Corinthians 16:14
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Sugar Cookies with Marble Icing RECIPE ON THE BLOG... CLICKABLE LINK IN BIO @healthylittlevittles
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https://www.healthylittlevittles.com/gluten-free-vegan-sugar-cookies-with-marble-icing/
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