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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

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Author: Julia
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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.

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Alisia

Thursday 21st of August 2014

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.

Joanne

Thursday 3rd of July 2014

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.

Olivia - Primavera Kitchen

Tuesday 1st of July 2014

Mmm! I absolutely love roasted vegetables. And it was a great idea to add teriyaki sauce, Ju! Lovely ;-)

Jennie @themessybakerblog

Tuesday 1st of July 2014

Meals that allow me to eat thirds and fourths are the best kind of meals. This bowl looks wicked delicious. I'll take one for each hand.

Sarah @ Making Thyme for Health

Monday 30th of June 2014

I love recipes that are almost too easy to be called a recipe. I think we're all in need of those for busy work days. Now pass me the teriyaki!!

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