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.

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

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

Instructions

Preheat the oven: Set the oven to 220°C (200°C fan) or gas mark 7 to prepare for roasting the vegetables.
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.
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.
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.
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.
Heat the rice: About 5 minutes before the vegetables are done, warm the cooked brown rice using your preferred method (microwave or stovetop).
Assemble the bowls: Divide the warmed brown rice evenly between serving bowls. Top each bowl with the roasted vegetables and chickpeas.
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