Name: Roasted Teriyaki Veg Bowl Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian-inspired
Ingredients: 300g long-stemmed broccoli, stalks chopped, florets whole; 2 baby pak choi, quartered; 2 red onions, cut into 3cm wedges; 1 red pepper, deseeded and sliced; 4 carrots, chopped into wedges; 400g can chickpeas, drained and patted dry; 2 tbsp sesame or olive oil; 4 tbsp teriyaki sauce (divided: 3 tbsp for roasting and 1 tbsp for drizzling); 1 large thumb-size piece of ginger, grated; 400g cooked brown rice; 4 spring onions, finely sliced; 1 tbsp toasted black and white sesame seeds

Introduction

This roasted teriyaki veg bowl is a vibrant and wholesome meal packed with colorful vegetables, tender chickpeas, and fragrant ginger. Perfect for a quick weeknight dinner, it brings together sweet and savory flavors with a satisfying texture. Enjoy it warm over brown rice for a nutritious plant-based delight.

A white bowl holds a layered dish starting with a base of cooked brown rice spread evenly across the bottom, topped with crispy roasted chickpeas scattered all over. Above this, there are grilled vegetables including green broccolini stems and florets, bright red bell pepper strips, purple-red onion wedges, and slices of light green fennel with black sesame seeds. Some thin white onion rings and green scallion strips are added on top for freshness. The vegetables show slight charring and a mix of soft and firm textures, arranged to cover the whole bowl. A silver fork rests inside the bowl, near the edge, and the bowl sits on a white marbled surface next to an olive green cloth and a small white bowl of sesame seeds. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g long-stemmed broccoli

2 baby pak choi, quartered

2 red onions, cut into 3cm wedges

1 red pepper, deseeded and sliced

4 carrots, chopped into wedges

400g can chickpeas, drained

2 tbsp sesame or olive oil

4 tbsp teriyaki sauce

1 large thumb-size piece of ginger, grated

400g cooked brown rice

4 spring onions, finely sliced

1 tbsp toasted black and white sesame seeds

Instructions

Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7. Chop the broccoli stalks while leaving the florets whole. Place all the broccoli pieces in a large mixing bowl along with the quartered pak choi, red onion wedges, sliced red pepper, carrot wedges, and drained chickpeas patted dry with kitchen paper.

Step 2: Add the oil, 3 tablespoons of teriyaki sauce, and grated ginger to the bowl. Toss everything together until the vegetables and chickpeas are evenly coated. Season lightly with salt and pepper.

Step 3: Spread the mixture evenly on a large non-stick baking sheet in a single layer. Use two trays if necessary to avoid overcrowding.

Step 4: Roast the vegetables in the oven for 35 to 40 minutes, tossing halfway through to ensure even browning and caramelization.

Step 5: When there are about 5 minutes left of roasting time, warm up the cooked brown rice on the stove or in the microwave.

Step 6: Divide the warmed rice between serving bowls and top with the roasted vegetables and chickpeas. Drizzle the remaining tablespoon of teriyaki sauce over each bowl.

Step 7: Garnish with finely sliced spring onions and a sprinkle of toasted black and white sesame seeds before serving.

Tips & Variations

For extra heat, add a pinch of chili flakes or a drizzle of sriracha alongside the teriyaki sauce.

Swap pak choi for baby spinach or kale if preferred; add these leafy greens after roasting for a fresher texture.

Use tofu or tempeh instead of chickpeas for additional protein.

For a gluten-free option, ensure your teriyaki sauce is certified gluten-free or make your own with tamari.

Storage

Store leftover roasted vegetables and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove until warmed through, adding a splash of water to prevent drying out. For best texture, reheat the rice and vegetables separately before combining.

FAQs

Can I use frozen vegetables for this recipe?

Frozen vegetables can be used, but fresh produce will roast better and retain more texture. If using frozen, thaw and pat dry the vegetables thoroughly to avoid excess moisture during roasting.

Is this dish suitable for meal prep?

Yes, this teriyaki veg bowl stores well and makes a great meal prep option. Keep the rice and vegetables stored separately for optimal freshness, then combine and reheat when ready to eat.