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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!
Roasted Vegetable Teriyaki Bowls
Ingredients
- 1 medium-sized sweet potato, chopped into 1/2-inch pieces
- 1 medium-sized 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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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.
Mmm! I absolutely love roasted vegetables. And it was a great idea to add teriyaki sauce, Ju! Lovely 😉
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.
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!!
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!
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 🙂
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.
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 🙂
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.
These are my fav dinners! I love the roasted cashews, have to remember that!
Yes! Roasted cashews add so much to a meal, I think. I just love the crunch 🙂
Easy dinners are the best – especially when they’re this tasty!!
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 🙂
I love easy dinners like this! And that gluten free stir fry sauce looks intersting, I will have to see if Whole Foods has that!
Whole Foods carries all sorts of awwwwesome sauces. I bet you’d be able to find all sorts of GF teriyaki to choose from. 😀
Julia, I find it so hard to take good photos of stir-fry. Something about it always seems so…brown and uninspired. But you nailed it! Thanks for showing me it’s possible 🙂
Love this-sometimes simple recipes turn out to be the best!
Totally my kind of bowl! I could eat this everyday!
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!
Heh, I love that noise your readers make 😛 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 🙂