0 from 18 votes
Roasted Vegetable Teriyaki Bowls
A deliciously flavorful and colorful plant-based recipe, Roasted Vegetable Teriyaki Bowls are a marvelous meatless meal!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 3 Servings
Calories: 506 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
Nutrition Information
Serving
1Serving (of 3)
Calories
506kcal
(25%)
Carbohydrates
94g
(31%)
Protein
15g
(30%)
Fat
10g
(15%)
Fiber
13g
(52%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 506
% Daily Value*
| Serving | 1Serving (of 3) | |
| Calories | 506kcal | 25% |
| Carbohydrates | 94g | 31% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Fiber | 13g | 52% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.