Roasted Teriyaki Veg Bowl Recipe

Introduction

This roasted teriyaki veg bowl is a vibrant, flavorful dish perfect for a nourishing weeknight dinner. Packed with colorful vegetables, chickpeas, and a savory ginger-teriyaki glaze, it’s both healthy and satisfying. Ready in under an hour, it’s a great way to enjoy a plant-based meal full of texture and taste.

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, leaving 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 with kitchen paper), oil, 3 tablespoons of the teriyaki sauce, and grated ginger to the bowl.
3. Step 3: Toss everything together until all the vegetables and chickpeas are evenly coated with the sauce and oil. Lightly season with salt and pepper.
4. Step 4: Spread the mixture out in a single, even layer on a large non-stick baking sheet. Use two trays if needed to avoid overcrowding.
5. Step 5: Roast the vegetables and chickpeas for 35 to 40 minutes, tossing halfway through cooking to promote even browning.
6. Step 6: When there are about 5 minutes left, warm up the cooked brown rice.
7. Step 7: Divide the warm rice between serving bowls, then top with the roasted vegetable and chickpea mixture.
8. Step 8: Drizzle the remaining 1 tablespoon of teriyaki sauce over the bowls and scatter with the sliced spring onions and toasted sesame seeds before serving.

Tips & Variations

• For extra protein, add grilled tofu or tempeh alongside the vegetables.
• Swap brown rice for quinoa or noodles for a different base.
• Use a low-sugar teriyaki sauce if you prefer a lighter glaze.
• Add a sprinkle of chili flakes for a spicy kick.
• Toast the sesame seeds lightly in a dry pan to enhance their flavor.

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 over medium heat until warmed through. It’s best to add fresh spring onions and sesame seeds after reheating for maximum freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare the vegetables and chickpeas ahead of time and refrigerate them. Reheat before serving and add fresh toppings for best results.

Is this recipe vegan?

Yes, this roasted teriyaki veg bowl is naturally vegan, but be sure to check that your teriyaki sauce does not contain any animal-derived ingredients.

Roasted Teriyaki Veg Bowl Recipe

Print Recipe

★★★★★

4.8 from 463 reviews

A vibrant and healthy roasted teriyaki vegetable bowl featuring long-stemmed broccoli, pak choi, red onions, peppers, carrots, and chickpeas coated in a flavorful teriyaki-ginger sauce, served over fluffy brown rice and garnished with spring onions and toasted sesame seeds. Perfect for a wholesome and satisfying plant-based meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

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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 Seasonings

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

Grain and Garnishes

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

Instructions

1. Preheat Oven and Prepare Vegetables: Heat the oven to 220°C (200°C fan) or gas mark 7. Chop the broccoli stalks, keeping the florets whole, and combine them in a large bowl with the quartered pak choi, red onion wedges, sliced red pepper, carrot wedges, and drained chickpeas.
2. Coat Vegetables in Sauce and Oil: Add the oil, 3 tablespoons of teriyaki sauce, and the grated ginger to the vegetables. Toss everything thoroughly until well coated. Lightly season with salt and pepper to taste.
3. Arrange on Baking Tray and Roast: Spread the coated vegetables and chickpeas evenly on a large non-stick baking sheet in a single layer; use two trays if necessary to avoid overcrowding. Bake in the preheated oven for 35-40 minutes, turning or tossing halfway through the cooking time to ensure even browning.
4. Heat the Rice: With 5 minutes left on the vegetable roasting time, gently warm the cooked brown rice until heated through.
5. Assemble the Bowls: Divide the warm brown rice evenly among serving bowls. Top each with the roasted teriyaki vegetables and chickpeas.
6. Finish with Sauce and Garnishes: Drizzle the remaining tablespoon of teriyaki sauce over the bowls. Sprinkle with finely sliced spring onions and toasted sesame seeds to add texture and flavor. Serve immediately.

Notes

• Ensure chickpeas are well dried before roasting to prevent sogginess and aid browning.
• You can substitute the teriyaki sauce with a homemade version or use gluten-free alternatives if needed.
• For extra protein, add grilled tofu or tempeh to the bowl.
• Adjust the level of ginger to taste for more or less spiciness.
• This dish can be prepared ahead by roasting the vegetables and storing the components separately; assemble just before serving.

Keywords: roasted vegetable bowl, teriyaki veg bowl, vegan teriyaki recipe, healthy vegetarian dinner, brown rice bowl, plant-based bowl, roasted chickpeas, Asian-inspired meal