Roasted Teriyaki Veg Bowl Recipe

Introduction

This roasted teriyaki veg bowl is a vibrant and satisfying meal packed with nutritious vegetables and flavorful chickpeas. Tossed in a ginger-infused teriyaki sauce and served over warm brown rice, it’s a perfect dish for a wholesome weeknight dinner.

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

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

Tips & Variations

• For extra crunch, add chopped cashews or almonds on top just before serving.
• Swap chickpeas for tofu or tempeh for added protein variety.
• If you like a bit of heat, sprinkle with chili flakes or drizzle some sriracha alongside the teriyaki sauce.
• Use any seasonal vegetables you have on hand, such as asparagus or sweet potatoes, for a fresh twist.

Storage

Store any leftover roasted vegetables and rice in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a pan until warmed through. To keep the veggies crisp, reheat separately and assemble the bowl fresh before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can chop the vegetables and prepare the sauce in advance to save time. Roast the vegetables fresh to keep their texture and flavor at their best.

Is this recipe suitable for vegans?

Absolutely! This recipe uses plant-based ingredients only, just make sure to choose a teriyaki sauce without honey or other animal-derived ingredients.

Roasted Teriyaki Veg Bowl Recipe

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★★★★★

4.9 from 108 reviews

• Author: Hailey
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant, healthy roasted teriyaki vegetable bowl featuring a colorful mix of long-stemmed broccoli, pak choi, red onions, red pepper, carrots, and chickpeas, all coated in a flavorful ginger teriyaki sauce and baked until tender and caramelized. Served over warm brown rice and garnished with spring onions and toasted sesame seeds for a satisfying and nutritious meal.

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Ingredients

Scale 1x2x3x

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

Sauce and Seasoning

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

Servings and Garnish

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

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Instructions

1. Preheat the oven: Set the oven to 220°C (200°C fan) or gas mark 7 to prepare for roasting the vegetables.
2. Prepare the vegetables: Chop the broccoli stalks into smaller pieces while keeping the florets whole. Place the broccoli, quartered pak choi, red onion wedges, sliced red pepper, carrot wedges, and drained chickpeas into a large mixing bowl.
3. Season and coat the ingredients: Add sesame or olive oil, 3 tablespoons of teriyaki sauce, and the grated ginger to the bowl. Toss everything thoroughly to ensure all the vegetables and chickpeas are evenly coated. Lightly season with salt if desired.
4. Arrange for roasting: Spread the coated vegetables and chickpeas out in a single even layer on a large non-stick baking sheet. Use two trays if necessary to avoid overcrowding, which helps with even roasting.
5. Roast the vegetables: Place the trays in the preheated oven and roast for 35-40 minutes, turning the vegetables halfway through cooking to ensure even browning and caramelization.
6. Heat the rice: About 5 minutes before the vegetables are done, warm the cooked brown rice using your preferred method (microwave or stovetop).
7. Assemble the bowls: Divide the warmed brown rice evenly between serving bowls. Top each bowl with the roasted vegetables and chickpeas.
8. Garnish and serve: Drizzle the remaining 1 tablespoon of teriyaki sauce over the bowls. Finish by scattering the finely sliced spring onions and toasted black and white sesame seeds on top for extra flavor and a pleasant crunch.

Notes

• For extra protein, consider adding grilled tofu or chicken.
• You can substitute brown rice with quinoa or cauliflower rice for a lower-carb option.
• Adjust the teriyaki sauce amount to suit sweetness preference.
• Use a fan oven for more even roasting if available.
• To make this dish gluten-free, ensure the teriyaki sauce is gluten-free or make your own sauce.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Asian-inspired

Keywords: teriyaki vegetable bowl, roasted vegetables, vegan bowl, healthy dinner, brown rice bowl, ginger teriyaki, dinner recipe, plant-based meal