Roasted Teriyaki Veg Bowl Recipe
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.
- 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
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 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
- 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.
- 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.
- 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.
- Heat the Rice: With 5 minutes left on the vegetable roasting time, gently warm the cooked brown rice until heated through.
- Assemble the Bowls: Divide the warm brown rice evenly among serving bowls. Top each with the roasted teriyaki vegetables and chickpeas.
- 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
Find it online: https://savorandsimmer.com/roasted-teriyaki-veg-bowl-recipe/
