Roasted Teriyaki Veg Bowl Recipe
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.
- 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
Find it online: https://zestywithzane.com/roasted-teriyaki-veg-bowl-recipe/
