Roasted Teriyaki Veg Bowl Recipe

Introduction

This roasted teriyaki veg bowl is a vibrant, flavorful meal packed with colorful vegetables and protein-rich chickpeas. It’s easy to prepare, wholesome, and perfect for a satisfying lunch or dinner that’s both healthy and delicious.

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

Tips & Variations

• For extra protein, add grilled chicken or tofu along with the roasted vegetables.
• Swap brown rice for quinoa or cauliflower rice for a gluten-free or lower-carb option.
• If you prefer a spicier kick, add a drizzle of sriracha or sprinkle red pepper flakes before serving.
• Use homemade teriyaki sauce to control sugar levels and customize flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. To keep the rice and vegetables from drying out, add a splash of water or extra sauce before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can chop and toss the vegetables with the sauce a few hours before roasting, then store them covered in the fridge until you’re ready to bake.

Can I use different vegetables in this bowl?

Absolutely! Feel free to use your favorite vegetables like cauliflower, zucchini, or snap peas depending on what’s in season or what you have on hand.