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5 from 1 vote

Takeout-Inspired Vegetarian Sweet & Sour Bowls With Homemade Sauce

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Cuisine: Asian Inspired
Servings: 3 meals
Author: Workweek Lunch

Ingredients

For the rice

  • 3/4 cup rice I use jasmine rice
  • 1-1/2 cup water
  • 1/4 tsp salt

For the Sauce and Cauliflower

  • 1/3 cup apple cider vinegar
  • 1/4 cup ketchup sweet chili sauce also works
  • 1/4 cup water
  • 1/4 cup agave, maple syrup or honey sub white sugar
  • 2 TBSP soy sauce
  • 2 clove garlic minced or grated
  • 1 TBSP brown sugar light or dark
  • 1 TBSP olive oil for cooking cauliflower
  • 1 head cauliflower chopped into florets (can also use tofu, tempeh or edamame)
  • 1/4 tsp salt
  • 1 TBSP cornstarch

For Veggies

  • 1 TBSP olive oil
  • 1 head broccoli chopped
  • 2 cups pineapple canned, frozen or fresh
  • 1 red bell pepper chopped
  • salt and pepper to taste
  • sesame seeds optional for garnish

Instructions

  • Cook the rice: add the rice, water and a pinch of salt to a pot. Bring the pot to a boil, then cover and reduce the heat as low as possible. Let it cook for 10 minutes over low heat, then turn the heat off and let it steam for 10 minutes. No peeking or stirring!
  • Prepare the sauce: add the apple cider vinegar, ketchup, water, honey, soy sauce, garlic and brown sugar a measuring glass. Whisk until smooth, taste and adjust flavors to your preference if desired.
  • Prepare the cauliflower: Heat up a skillet over a medium flame. Meanwhile, toss the cauliflower, salt and cornstarch together in a bowl.
  • Cook the cauliflower: add the oil to the pan, followed by the cauliflower. To avoid crowding the pan, you may need to add the cauliflower in batches. Cook on each side over medium heat for 3-5 minutes, depending on the size of the florets until completely cooked through and slightly golden in color. Remove the cauliflower from the pan and set aside. Repeat this process if necessary.
  • With all the cauliflower back in the pan, pour in the sauce. Simmer over medium-low heat until the sauce has thickened. Toss the cauliflower to coat the pieces in the sauce. If the sauce isn't thickening, combine 1/4 cup water with 2 tsp cornstarch and add it to the pan over medium heat and stir - this will help it thicken faster.
  • Remove the cauliflower and most of the sauce from the pan and set aside. We want to keep some of the sauce in the pan to flavor the veggies!
  • Cook the veggies: Add a little oil to the pan over medium heat. After a minute, add the broccoli, red bell pepper, pineapple, salt and pepper. Cook, stirring occasionally, for 10 minutes, until the broccoli is a rich, bright green color. You can cover the pan so the broccoli will steam and cook faster. When the veggies are done, you have the option of tossing the cauliflower in with them to mix it all together.
  • To assemble: divide the rice, veggies and cauliflower between three meal prep containers. Garnish with sesame seeds if desired. Let the meals cool for 20-30 minutes before storing in the fridge.