INGREDIENTS Sauce for Veggies – Soy sauce – Honey – Garlic – Ginger – Sesame oil – Red pepper flakes – Scallions Other – 1 cup Red Lentils – 2 tbsp Cornstarch – 4 cups Cauliflower Florets – 2 tbsp EVOO – 1 tsp Salt & Pepper – 2 tbsp Sesame Seeds – 1 1/2 cups Uncooked Rice
Rice bowls are so fun to make and delicious, this vegetarian version is no different! Making a sesame ginger soy sauce for this international flavored meal is the perfect way to enjoy dinner and you might even use it on other dishes! This is a gluten-free, dairy free meal that is amazing and you won't miss out on anything!
Mince the garlic and ginger. if you mince extra, freeze it for another meal!
COMBINE THE INGREDIENTS INTO A BOWL AND WHISK TOGETHER.
RED LENTILS ARE THE WAY TO GO FOR THIS BOWL. 2 REASONS - THEY ARE SMALLER, SO THEY COOK FASTER AND THEY ARE CREAMIER THAN GREEN LENTILS.
COOK THE SCALLIONS I OIL A FEW MINUTES IN A PAN, THEN ADD IN THE LENTILS. COMBINE TO WARM THROUGH AND COVER WITH OIL. ADD IN THE PREPARED SAUCE.
COOK UNTIL MOST OF THE LIQUID IS ABSORBED, CAREFUL NOT TO LET THEM BURN.
ROAST THE CAULIFLOWER IN THE OVEN WITH A SPRITZ OF OIL. ADD INTO THE SAUCE THAT WAS THICKENED WITH CORNSTARCH.
ASSEMBLE THE BOWL BY ADDING IN THE PREPARED RICE, TOP SOME LENTILS AND THEN FINISH WITH THE CAULIFLOWER. SPRINKLE WITH SESAME SEEDS AND GREEN ONIONS!