Roasted Vegetable Teriyaki Bowls

Roasted vegetable teriyaki bowls are an easy meal to throw together any night of the week.

Roasted Vegetable Teriyaki Bowls

I debated long and hard about showing you this recipe because of its simplicity.  I make roasted vegetables on a weekly basis and tend to throw all sorts of spices, oil, and vinegar in the casserole dish without paying attention to measurements. A couple of weeks ago, I had a ginorm hankering for teriyaki and knew that if I were let loose inside of a Panda Express, things would happen that I couldn’t take back. So I roasted up some veggies with my favorite teriyaki sauce in order to quench my craving.

It definitely did the trick, and instead of kicking myself for making unwise takeout choices, I patted myself on the back and ate seconds. Thirds. I ate all the roasted vegetables, let’s be honest. You can choose your favorite vegetables, but I went with sweet potato, broccoli, yellow squash, bell pepper, and onion.

Roasted Vegetable Teriyaki Bowls

But I didn’t know if I wanted to show you the result of a weeknight throw-it-together with store-bought sauce. After mulling the decision over in my brain, I decided this recipe was too good not to share. Plus, if I assume we can all agree that a simple chop-and-drizzle makes for a nice, hassle-free night of cooking.

Here’s an example of what I do on the daily for dinner. Rice. Roasted veg. Some sort of sauce. Nuts. It’s so easy, so inexpensive, and above all: healthy and satisfying. You can even make your own homemade teriyaki sauce if you get a wild hair.

Roasted Vegetable Teriyaki Bowls

Let’s go to teriyaki town!

Roasted Vegetable Teriyaki Bowls

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 4 to 5

Roasted Vegetable Teriyaki Bowls

Ingredients

  • 1 medium sweet potato, chopped into ¼” pieces
  • 1 medium head broccoli, chopped into florets
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 yellow squash, chopped
  • ¼ cup teriyaki sauce + more for serving
  • 2 teaspoons dried basil
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt (or to taste)
  • Brown rice for serving
  • Roasted cashews for serving

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Add all of the chopped vegetables to a large casserole dish.
  3. Drizzle the teriyaki sauce, dried basil, ground cumin, and salt over the vegetables and stir to coat everything.
  4. Roast in the oven for 50 to 60 minutes, stirring twice half-way and three-quarters of the way through. The vegetables should be soft, but slightly al dente.
  5. While the vegetables are roasting, cook your rice per package instructions (I used 1.5 cups of uncooked sprouted brown rice and it made the perfect amount to serve 4 people).
  6. Scoop desired amount of brown rice into 4 (or 5) separate bowls. Add desired amount of roasted vegetables and serve with additional teriyaki sauce and roasted cashews.
http://www.theroastedroot.net/roasted-vegetable-teriyaki-bowls/

Comments

  1. says

    I lurve that you shared this recipe. I am always the same – I eat the boringest, easiest food on a daily basis and then always am tormented with DO I POST IT? And then I do and people are all “WEEOOO, WE LOVE EASY”
    Or, something like that.
    Me wants this. Bad. Pinned!

    • says

      Heh, I love that noise your readers make :P But yes, easy is good, I think! I always think that if you have the right flavor combination, that’s what matters most — no matter how you got there. And if you got there using store-bought sauce, more power to you! Most people in the world buy sauce pre-made :)

    • says

      Absolutely. I love making food in bulk too, so that I can eat it for daaaaays on end. I’ve got no qualms about leftovers, and these roasted veggies save really well :)

    • says

      I don’t know why it took me so long to figure out that teriyaki sauce + veggies = BOMB diggity, too. It’s marvelous! I bet you’ll love it.

  2. says

    Simple meals are by far the best, so thank ya for posting this one!! Love me some saucey veg over brown rice…totally delish and super cheap-o! I’m gonna be on the lookout for that sauce :)

    • says

      You said it! Now that I have pretty much forgotten how to cook since I haven’t chopped a single vegetable in ten days, I’ll probably be making the easiest meals ever until I can re-learn how to be in the kitchen post-vacation.

  3. says

    This is so up my alley for an everyday dinner. I work an intense job. So after fulfilling obligations when I get home I don’t have that extra push to fix something different than a salad and baked potato. This works!!!
    Plus I love Asian food.

  4. says

    Simple meals are often the best! This sounds exactly like something that would be on high rotation at our house, heaps of veggies, a little protein, cabs and healthy fats, and tons of flavour :)

  5. says

    By all means we should post recipes like this Julia! I feel like sometimes we all need a little inspiration/reminder that it is so easy to whip together a healthy dinner like this. Love how this could help me use up so many veggies from the CSA or garden!

  6. says

    See this is exactly the kind of easy meal I need to use MORE in my meal plans. Also, I’ll be thinking about teriyaki sauce for the rest of the day. Thankfully there are no Panda Expresses where I live or who knows what could happen.

  7. says

    naturally like your web-site but you need to test the spelling
    on quite a few of your posts. Many of them are rife with spelling problems and I find it very bothersome to tell the truth
    however I will surely come again again.

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