Description

A vibrant and healthy roasted teriyaki vegetable bowl featuring a medley of long-stemmed broccoli, pak choi, red onions, red pepper, carrots, and chickpeas, all roasted to perfection and served over warm brown rice. Enhanced with a flavorful ginger teriyaki sauce and topped with toasted sesame seeds and fresh spring onions for a satisfying and nutritious meal.

Ingredients

Scale

Vegetables and Legumes

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

Sauce and Seasoning

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

To Serve

400g cooked brown rice
4 spring onions, finely sliced
1 tbsp toasted black and white sesame seeds

Instructions

Preheat Oven and Prepare Vegetables: Heat the oven to 220°C (200°C fan) or gas mark 7. Chop the broccoli stalks and keep florets whole. Place all broccoli, pak choi, red onions, red pepper, carrots, and chickpeas into a large bowl.
Toss with Sauce and Oil: Add 2 tablespoons of sesame or olive oil, 3 tablespoons of teriyaki sauce, and the grated ginger to the bowl. Toss everything thoroughly until all vegetables and chickpeas are well coated. Season lightly with salt.
Arrange on Baking Tray: Spread the coated vegetables and chickpeas evenly on a large non-stick baking sheet in a single layer. Use two trays if necessary to avoid overcrowding, which ensures even roasting.
Roast Vegetables: Bake for 35 to 40 minutes, tossing halfway through to promote even browning and caramelization. The vegetables should start to brown and become tender.
Heat Rice: When there are about 5 minutes remaining on the roasting time, warm up the cooked brown rice separately.
Assemble Bowls: Divide the warmed rice between serving bowls. Spoon the roasted teriyaki vegetables and chickpeas on top of the rice.
Finish and Garnish: Drizzle the reserved 1 tablespoon of teriyaki sauce over the bowls. Scatter with finely sliced spring onions and toasted black and white sesame seeds for added flavor and texture. Serve immediately.

Notes

To ensure crispy roasted vegetables, avoid overcrowding the baking tray.
You can substitute the brown rice with quinoa or cauliflower rice for a low-carb option.
If you prefer, swap chickpeas with tofu or another legume for different protein options.
Adjust the amount of ginger and teriyaki sauce according to taste preference for more or less spice and sweetness.
Use fresh teriyaki sauce or homemade for best flavor quality.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting
Cuisine: Asian-inspired

Keywords: roasted vegetables, teriyaki bowl, vegan recipe, healthy dinner, brown rice, chickpeas, easy roast dinner, plant-based meal