Introduction

This roasted teriyaki veg bowl is a vibrant, flavorful meal that’s both nutritious and satisfying. Packed with colorful vegetables, chickpeas, and fragrant ginger, it’s perfect for a wholesome lunch or dinner. The teriyaki sauce adds a deliciously sweet and savory glaze that brings everything together beautifully.

Roasted Teriyaki Veg Bowl Recipe - Recipe Image

Ingredients

300g long-stemmed broccoli
2 baby pak choi, quartered
2 red onions, cut into 3cm wedges
1 red pepper, deseeded and sliced
4 carrots, chopped into wedges
400g can chickpeas, drained
2 tbsp sesame or olive oil
4 tbsp teriyaki sauce
1 large thumb-size piece of ginger, grated
400g cooked brown rice
4 spring onions, finely sliced
1 tbsp toasted black and white sesame seeds

Instructions

Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 7. Chop the broccoli stalks, keeping the florets whole, and place all broccoli pieces in a large bowl.
Step 2: Add the quartered pak choi, red onion wedges, sliced red pepper, carrot wedges, drained chickpeas (pat dry), 2 tablespoons of oil, 3 tablespoons of teriyaki sauce, and the grated ginger to the bowl. Toss everything until well coated and season lightly.
Step 3: Spread the vegetable mixture evenly in a single layer on a large non-stick baking sheet. Use two trays if necessary to avoid overcrowding.
Step 4: Roast the vegetables in the oven for 35–40 minutes, tossing halfway through, until they begin to brown and caramelize.
Step 5: About 5 minutes before the vegetables finish roasting, warm the cooked brown rice.
Step 6: Divide the warm rice between serving bowls. Top with the roasted vegetables and chickpeas.
Step 7: Drizzle the remaining 1 tablespoon of teriyaki sauce over the bowls, then sprinkle with sliced spring onions and toasted sesame seeds.

Tips & Variations

For extra protein, add grilled tofu or tempeh alongside the roasted vegetables.
Try swapping pak choi for baby spinach or kale for a different leafy green.
If you like a spicier kick, mix some chili flakes into the teriyaki sauce before tossing the vegetables.
Use quinoa or cauliflower rice as a low-carb alternative to brown rice.

Storage

Store the roasted vegetables and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally to ensure even warmth. Adding a splash of water when reheating can help keep the veggies moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen vegetables, but fresh vegetables work best for roasting as they retain texture and flavor better. If using frozen, make sure they are fully thawed and patted dry before roasting.

Is this dish suitable for meal prepping?

Absolutely! This recipe stores well and can be prepared in advance for easy lunches or dinners. Keep the rice and roasted vegetables separate until ready to serve for the best texture.

Roasted Teriyaki Veg Bowl Recipe

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★★★★★

4.7 from 131 reviews

This Roasted Teriyaki Veg Bowl is a vibrant, nutritious meal featuring a medley of roasted long-stemmed broccoli, pak choi, red onions, red pepper, carrots, and chickpeas tossed in a ginger-infused teriyaki sauce. Served over warm brown rice and garnished with fresh spring onions and toasted sesame seeds, this dish strikes a perfect balance of savory flavors and satisfying textures, making it an excellent option for a wholesome vegetarian dinner.

Author: Zane
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Vegetarian Bowl
Method: Baking
Cuisine: Asian-inspired
Diet: Vegetarian

Ingredients

Scale

Vegetables and Legumes

300g long-stemmed broccoli
2 baby pak choi, quartered
2 red onions, cut into 3cm wedges
1 red pepper, deseeded and sliced
4 carrots, chopped into wedges
400g can chickpeas, drained and patted dry

Sauces and Seasonings

2 tbsp sesame or olive oil
4 tbsp teriyaki sauce
1 large thumb-size piece of ginger, grated

Grains and Garnishes

400g cooked brown rice
4 spring onions, finely sliced
1 tbsp toasted black and white sesame seeds

Instructions

Preheat the oven: Heat the oven to 220C/200C fan/gas 7 to ensure it’s ready for roasting the vegetables evenly and to get a nice caramelization.
Prepare the vegetables: Chop the broccoli stalks, leaving the florets whole. Place all broccoli, pak choi, red onions, red pepper, carrots, and chickpeas in a large bowl.
Coat with sauce and oil: Add the sesame or olive oil, 3 tablespoons of the teriyaki sauce, and grated ginger to the bowl. Toss everything thoroughly to ensure all the vegetables and chickpeas are coated evenly. Season lightly with salt and pepper.
Roast the vegetables: Spread the coated vegetable mixture evenly on a large non-stick baking sheet in a single layer. Use two trays if necessary to avoid overcrowding. Roast in the oven for 35-40 minutes, tossing halfway through to ensure even browning.
Heat the rice: When there are about 5 minutes left on the veg roasting time, warm up the cooked brown rice so it is ready to serve alongside the roasted vegetables.
Assemble the bowls: Divide the warmed brown rice among four serving bowls. Top each bowl with a generous portion of the roasted vegetable and chickpea mixture.
Garnish and serve: Drizzle the reserved 1 tablespoon of teriyaki sauce over each bowl. Scatter the finely sliced spring onions and toasted sesame seeds on top as a flavorful garnish. Serve immediately for a warm, comforting meal.

Notes

Use either sesame oil or olive oil depending on your flavor preference; sesame oil adds a nuttier taste.
For a spicier kick, add a pinch of chili flakes when tossing the vegetables in the sauce.
Leftover roasted vegetables can be stored in an airtight container in the fridge for up to 3 days.
This recipe easily adapts to gluten-free by using a gluten-free teriyaki sauce.
For added protein, you can substitute chickpeas with tofu cubes or tempeh.

Keywords: roasted vegetables, teriyaki sauce, vegetarian bowl, brown rice, healthy dinner, plant-based, easy recipe