Roasted Vegetable Teriyaki Bowls
A deliciously flavorful and colorful plant-based recipe, Roasted Vegetable Teriyaki Bowls are a marvelous meatless meal!
Servings: 3 Servings
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