Teriyaki Cauliflower Rice Bowl

Preheat the oven to 350 degrees. Wash and dry the produce. Mince the garlic. Peel and grate the ginger. Peel and slice sweet potatoes into ¼ inch cubes. Roughly chop the cauliflower florets. Slice avocado in half lengthwise, remove and discard pit, and slice the flesh. Slice green onions into thin rounds, discarding the bulbs. Line a baking sheet with parchment paper.

Toss the sweet potatoes with the teriyaki sauce and sriracha. Arrange sweet potato cubes on a baking sheet in a single flat layer. Roast in the oven until sweet potatoes are browned and softened, about 20-25 minutes.

Meanwhile, bring a medium pot of water to a boil. Add the bulgur wheat, cover, remove from heat and let sit until until bulgur is cooked through, about 15 minutes. Drain any excess liquid, and set aside.

To make the cauliflower rice, add the cauliflower florets into a food processor or blender and pulse until you have a grain-like consistency. (Be careful not to over-blend and have the cauliflower turn into a paste!) Set aside.

Heat a medium sauté pan over low heat and pour in one tablespoon olive oil, then add garlic, ginger and cauliflower rice. Stir constantly until cauliflower rice is heated, about 5 minutes. Meanwhile, drain and rinse the corn.

Divide the ingredients into four portions and assemble each bowl with bulgur wheat, cauliflower rice, roasted teriyaki sweet potatoes, corn, edamame and avocado slices. Garnish with sesame seeds and green onions. Enjoy!