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Teriyaki Portobello, Cauliflower & Broccoli “Rice” Bowl Recipe

Let the oven do all the work and enjoy these gorgeous, flavorful bowls for lunch or dinner!

Prep Time

20 min

Cook Time



1 (12-ounce) package Green Giant® Restaurant Style Teriyaki Cauliflower & Broccoli

2 large portobello mushroom caps, stems removed

½ cup chopped red bell pepper

½ cup pineapple chunks, canned or fresh

½ cup teriyaki sauce

1 (10-ounce) package Green Giant® Riced Veggies Cauliflower

½ cup edamame

2 green onions, white and green parts, sliced on the bias


Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray.
Arrange Green Giant Teriyaki Cauliflower & Broccoli on baking sheet and roast for 10 minutes.
Meanwhile, toss mushroom caps in teriyaki sauce. Toss red peppers and pineapple in remaining sauce. Save any leftover sauce for serving.
Remove baking sheet from oven and stir Cauliflower 7 Broccoli. Move to one side of baking sheet and add mushroom caps, gill side up, red peppers and pineapple.
Roast for another 10 minutes, flip mushrooms and roast for 10 more minutes.
Meanwhile, microwave Riced Cauliflower according to pack instructions and do the same with the edamame, if frozen.
Divide Riced Cauliflower between two bowls and top each bowl with one sliced mushroom cap followed by Teriyaki Cauliflower & Broccoli, red peppers, pineapple and edamame. Sprinkle with sliced green onions and serve immediately.