Roasted Vegetable Teriyaki Bowls

If you’re searching for a vibrant, nutritious meal that bursts with flavor, look no further than these delightful Roasted Vegetable Teriyaki Bowls. Packed with colorful vegetables, wholesome brown rice, and a rich teriyaki sauce, this dish is not only easy to prepare but also incredibly satisfying. Perfect for a quick weeknight dinner or meal prep for the week ahead, these bowls deliver a delightful combination of textures and tastes that will keep you coming back for more. Let’s dive into the details of making this scrumptious dish!

Why You’ll Love This Recipe

There are countless reasons to adore these Roasted Vegetable Teriyaki Bowls. First, the medley of roasted vegetables offers a fantastic array of flavors and nutrients. The sweet potato adds a touch of sweetness, while the broccoli and bell pepper provide a satisfying crunch. Plus, the vibrant yellow squash and onions enhance the overall flavor profile.

This recipe is also incredibly versatile; you can easily swap in your favorite vegetables or whatever you have on hand. The teriyaki sauce ties everything together beautifully, infusing each bite with a savory-sweet taste that is simply irresistible. Whether you’re a seasoned chef or a kitchen novice, this dish is approachable and rewarding.

What to Buy

To create your own Roasted Vegetable Teriyaki Bowls, gather the following 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
• 1 cup teriyaki sauce, plus 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

Make sure to choose fresh, vibrant vegetables for the best flavor and nutrients. The teriyaki sauce can be homemade or store-bought, depending on your preference.

Essential Tools for Success

Before you start cooking, gather these essential tools:

• Large baking sheet: For roasting the vegetables evenly.
• Mixing bowl: To toss the vegetables with seasonings and sauce.
• Sharp knife: For chopping the vegetables with precision.
• Spatula or tongs: To turn the vegetables while roasting.
• Rice cooker or pot: For perfectly cooked brown rice.

Having the right tools on hand will streamline the cooking process and enhance your experience in the kitchen.

From Start to Finish: Roasted Vegetable Teriyaki Bowls

Creating these Roasted Vegetable Teriyaki Bowls is a straightforward process that can be broken down into simple steps.

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). A hot oven is essential for achieving perfectly roasted vegetables with a crispy exterior.

Step 2: Prepare the Vegetables

Wash and chop the sweet potato, broccoli, onion, red bell pepper, and yellow squash into bite-sized pieces. Ensure they are roughly the same size for even cooking.

Step 3: Toss with Seasonings

In a large mixing bowl, combine the chopped vegetables with the teriyaki sauce, dried basil, ground cumin, and kosher salt. Toss everything together until the vegetables are well coated.

Step 4: Roast the Vegetables

Spread the seasoned vegetables evenly on a large baking sheet. Make sure not to overcrowd the pan to allow for proper roasting. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 5: Cook the Brown Rice

While the vegetables are roasting, prepare the brown rice according to package instructions. This usually involves rinsing the rice and cooking it in a pot with water or broth until fluffy.

Step 6: Assemble the Bowls

Once the vegetables are done roasting, it’s time to assemble your bowls! Start with a generous scoop of brown rice as the base. Top with the roasted vegetables and sprinkle with roasted cashews for added crunch. Drizzle with extra teriyaki sauce if desired.

International Equivalents

For those who may be sourcing ingredients from different regions, here are some equivalents:

• Sweet potato: Batata (Middle East), Kumara (New Zealand)
• Broccoli: Broccolo (Italy), Brassica oleracea (scientific name)
• Teriyaki sauce: Yakitori tare (Japan), Soya sauce (varies by region)
• Cashews: Anacardium occidentale (scientific name), often available in various forms worldwide

These equivalents can help you find the right ingredients no matter where you are.

Easy-to-Miss Gotchas

When preparing your Roasted Vegetable Teriyaki Bowls, keep these points in mind to ensure success:

• Don’t overcrowd the baking sheet; this can lead to steaming instead of roasting.
• Adjust the cooking time based on your oven, as some may cook faster than others.
• For a spicier kick, consider adding red pepper flakes or Sriracha to the teriyaki sauce.
• Feel free to customize the vegetables based on what’s in season or what you have on hand.

Being aware of these potential pitfalls can help you achieve the best results.

Shelf Life & Storage

If you find yourself with leftovers, here’s how to store them:

• Refrigerate: Store leftover Roasted Vegetable Teriyaki Bowls in an airtight container in the fridge for up to 4 days.
• Freezing: You can freeze the roasted vegetables separately from the rice for up to 3 months. Reheat in the oven or microwave when ready to enjoy.
• Reheating: For the best texture, reheat the vegetables in the oven rather than the microwave.

Proper storage will ensure you can enjoy this delicious meal multiple times.

Roasted Vegetable Teriyaki Bowls FAQs

Can I use different vegetables in this recipe?

Absolutely! This recipe is highly adaptable. Feel free to swap in any of your favorite vegetables such as zucchini, carrots, or bell peppers based on your preferences or what you have available.

Is teriyaki sauce gluten-free?

Some teriyaki sauces contain soy sauce, which may not be gluten-free. Check the label or opt for a gluten-free brand to ensure the sauce meets your dietary needs.

Can I make this dish vegan?

Yes! The Roasted Vegetable Teriyaki Bowls are naturally vegan, as they contain no animal products. Just ensure your teriyaki sauce is also vegan-friendly.

How can I make this meal more filling?

If you’d like to make your bowls even heartier, consider adding protein sources such as tofu, tempeh, or chickpeas. These additions will enhance the nutritional value and keep you satisfied longer.

Hungry for More?

If you loved these Roasted Vegetable Teriyaki Bowls, you’ll want to explore more delicious and healthy recipes. From hearty grain bowls to vibrant salads and satisfying stir-fries, there’s a world of flavors waiting for you. Stay tuned for more culinary inspirations, tips, and tricks to elevate your home cooking.

With every bite of these Roasted Vegetable Teriyaki Bowls, you’ll savor the perfect balance of sweetness, savory goodness, and crunch. The array of colorful vegetables not only makes for an Instagram-worthy dish but also packs a nutritious punch. Whether you’re preparing a quick dinner or meal prepping for the week ahead, this recipe is sure to become a staple in your kitchen. Enjoy!

Roasted Vegetable Teriyaki Bowls

These Roasted Vegetable Teriyaki Bowls are vibrant, nutritious, and bursting with flavor! A perfect weeknight dinner or meal prep option.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium sweet potato chopped into 1/2-inch pieces
• 1 head broccoli chopped into florets
• 1 medium yellow onion chopped
• 1 medium red bell pepper chopped
• 2 medium yellow squash chopped
• 1 cup teriyaki sauce plus 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

Equipment

• Large Baking Sheet
• Mixing bowl
• Sharp knife
• Spatula or tongs
• Rice cooker or pot

Method

 

1. Step 1: Preheat the oven to 425°F (220°C). A hot oven is essential for achieving perfectly roasted vegetables.
2. Step 2: Wash and chop the sweet potato, broccoli, onion, red bell pepper, and yellow squash into bite-sized pieces.
3. Step 3: In a large mixing bowl, combine the chopped vegetables with the teriyaki sauce, dried basil, ground cumin, and kosher salt. Toss until well coated.
4. Step 4: Spread the seasoned vegetables evenly on a large baking sheet and roast for about 25-30 minutes, stirring halfway through.
5. Step 5: While the vegetables are roasting, prepare the brown rice according to package instructions.
6. Step 6: Assemble the bowls with a scoop of brown rice, topped with roasted vegetables and sprinkled with roasted cashews.

Notes

• Don't overcrowd the baking sheet to ensure proper roasting.
• Adjust cooking times based on your oven's performance.
• Add red pepper flakes for a spicy kick.
• Customize with seasonal vegetables for variety.