This healthy bowl recipe is packed full of crispy baked cauliflower, edamame beans and avocado. The sticky honey garlic sauce is so good and comes together in minutes! This recipe is truly better than take out. Vegetarian. Kid Friendly.
- 1 medium head of cauliflower, washed and broken or cut into bite sized pieces (approx 4–5 cups or florets)
- 2 Eggs
- 1 ¼ cup panko bread crumbs
- ¼ cup + 2 tbsp flour
- ½ tsp salt
- ¼ – ½ tsp pepper
- ¼ cup avocado oil
- 2 Cups edamame beans, shelled and defrosted if frozen
- 1 avocado, cut into chunks or slices
- 6 tbsp warm water
- 1 tbsp cornstarch
- 1 clove garlic, minced or grated
- 2 tbsp honey
- 1 tsp sriracha
- 1 ½ tbsp Soy Sauce
- Green onion, sliced
- Sesame seeds
- Red pepper flakes
- Start by cooking rice (follow package instructions or see full instructions in notes below)
- Preheat the oven to 425 F. Line two baking sheets with parchment paper and oil the paper with 1 Tbsp oil each, using a brush or your hands to distribute evenly. Set pans aside.
- Set up your breading station with cauliflower in one bowl, eggs in another (whisked with a fork to combine yolks and whites), and half of the panko, flour, salt and pepper in the last bowl (you will bread the cauliflower in batches as the flour mixture gets too wet and sticky from the egg if you do it all in one batch)
- Add 4-5 pieces of cauliflower into the egg mixture and toss to coat. Let any excess egg drip off and then place pieces in the panko mixture. Coat evenly, pressing the pieces into the mixture to make sure it sticks. Repeat until all pieces are coated, refilling the panko mixture with remaining panko, flour, salt, and pepper half way through.
- Place cauliflower on you baking sheets, brushing the remaining 2 Tbsp olive oil over the tops of the cauliflower. Note the cauliflower is purposely well spread out to allow it to really crisp up vs. steam. Bake for 25 minutes, flipping the cauliflower half way through cooking time.
- Push the cauliflower to one side of the pan and add the edamame beans to the other end of each pan. Place back in the oven to finish baking for 5-10 minutes.
- In the meantime, make your sauce. Add all sauce ingredients to a microwave safe bowl or measuring cup and whisk with a fork to combine, making sure the cornstarch is completely dissolved.
- Cover and microwave for 1 minute. Remove and stir, continuing to heat in 30 second increments until sauce has thickened up.
- To make your bowls, start with rice or base of choice then top with cauliflower, edamame, sauce, and finish with avocado and desired garnishes.
Start your rice or alternative grain or noodles before you start the recipe so that it’s done when ready to serve!
To cook rice: Rinse before cooking then use a ratio of 2 parts cooking liquid (water or broth/stock) to 1 part rice. Bring your rice and liquid to a boil before reducing to a simmer to cook through. Cook covered for 15-18 minutes. Do not lift the lid or stir while it cooks! Once all the liquid has been absorbed, remove from the heat and let it sit for 10 minutes. Fluff with a fork before serving and enjoy!
Suggest serving over brown rice – if doing so, cook rice according to package directions while you prep the other ingredients.
To make it vegan: Use egg replacer like Bob’s Red Mill
Flax or Chia Egg: Combine 1 tbsp ground flax seeds or chia seeds with 2-2.5 tbsp water. Let sit for 5-10 minutes until a gel-like consistency forms and use as a replacement for egg!
- Category: Main Dishes
- Method: Baked
- Cuisine: Asian, Vegetarian
Keywords: Better than take out, Buddha Bowl