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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

Roasted Vegetable Teriyaki Bowls

Yield: 3 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

A deliciously flavorful and colorful plant-based recipe, Roasted Vegetable Teriyaki Bowls are a marvelous meatless meal!

Ingredients

  • 1 medium sweet potato, chopped into ¼-inch 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
  • 2 to 3 cups cooked brown rice for serving
  • 1/3 cup 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.
Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

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