Roasted Vegetable Teriyaki Bowls

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

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.

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.

Let’s go to teriyaki town!

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4.67 from 6 votes

Roasted Vegetable Teriyaki Bowls

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

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Main Dishes

Cuisine: Chinese

Servings: 3 Servings

Author: Julia

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

• Preheat the oven to 400 degrees F.
• Add all of the chopped vegetables to a large casserole dish.
• Drizzle the teriyaki sauce, dried basil, ground cumin, and salt over the vegetables and stir to coat everything.
• 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.
• 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).
• 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

Serving: 1grams