Simple Teriyaki Bowl

Dinner is solved with this quick + simple teriyaki bowl. It’s bursting with flavor, yet a dish the whole family will enjoy.

teriyaki bowl

My family’s fav dinners often include a build-your-own bowl type of meal. This teriyaki bowl checks all the boxes with easy customization, delicious variety, and a whole lot of flavor packed into the spices + coconut rice. I can’t wait for you to try this sweet and spicy combo, my take on a teriyaki rice bowl.

fresh pineapple for simple teriyaki bowl

What is Teriyaki?

Traditional teriyaki dates back to 17th century Japan. While we think of teriyaki as a sauce, it originated as a style of cooking. Ingredients are marinated in soy sauce, mirin (Japanese rice wine), and sugar, then grilled, broiled, or roasted.

Teriyaki sauce, like we find in grocery stores and Japanese-American restaurants today, was created by Japanese immigrants to Hawaii. This adaptation is often syrupy sweet, and often includes extra ingredients like ginger and sake.

fresh veggies for teriyaki rice bowl

Teriyaki rice bowl recipe

Since the veggies don’t take long to cook, I start this recipe by cooking the coconut rice. While most of us know how to cook rice in water, did you know it’s just as easy to cook rice in canned coconut milk? And quite delicious, I might add. Just heat the canned coconut milk just like you would the water, then add in the rice and let the magic happen. The rice will soak up the flavor + healthy fat from the coconut milk, and you’ll get a versatile base for a variety of future meals, including this teriyaki bowl.

Because I want the veggies to stay crunchy, and the teriyaki sauce to shine (it is a teriyaki bowl after all), I broil these veggies instead of baking them. Make sure to preheat the oven on broil, so that the veggies get the full heat right from the start. You can also opt to grill your veggies, for a slightly different flavor, yet the same crunchy result.

Teriyaki bowl swaps

This recipe is easily adaptable to your pantry and taste preferences. If the teriyaki sauce/spices are too much for some of your eaters, then make the sauce separately, and have it at the table to add after cooking. Just broil the veggies in some olive or avocado oil. Other great veggies to add or swap into this teriyaki bowl include snap peas, fresh green beans, cauliflower, spinach, swish chard, bamboo shoots, and asparagus.

If you want a grain free rice option, then use cauliflower rice. Heat a pan on medium heat, then add olive oil. Sauté riced cauliflower until the pieces are browned, stirring frequently. I buy bags of riced cauliflower at Costco, for an easy edition to veggie bowls as well as smoothies.

green onions are a perfect topping for a teriyaki bowl

Build your own bowl recipes

If this recipe intrigues you, then I’ve got more where this came from! I even dedicated an entire blog post to the art of building your own veggie bowl, to help get your creative juices flowing. Here are a few more fav ‘bowl’ recipes that are just as amazing as the teriyaki bowl below:

I def wasn’t joking when I said my veggie bowl game was strong. These recipes are legit delicious, nourishing, and shareable.

Plant based meals for palate

This recipe is just one of the 200+ vegetarian recipes from our Rawk the Year meal planner. To help solve the question of “what’s for dinner,” I created a plant based meal planner with weekly meal plans + quarterly cleanses to take the guesswork out of good, clean meals. This has been a sanity savor in my house during the summer… and my desire to still eat well in between the ice cream sandwiches and snow cones.

So, how excited are you to try this teriyaki rice bowl? Don’t forget to leave a rating + review to let me know how it turned out.

teriyaki bowl

Simple Teriyaki Veggie Bowl

Say hello to summer with these Hawaiian-fusion teriyaki veggie bowl! Roasted vegetables over coconut rice make for a quick and nutrient dense meal that the whole family will love.
4.7 from 3 votes
PRINT RATE IT Print Recipe
Course: Entree
Cuisine: Korean-Inspired, Plant-Based
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Author: Jen Hansard



  • coconut oil - for greasing pan
  • 1/4 cup tamari
  • 2 tbsp honey
  • 1 tbsp ginger root - finely grated
  • 1 clove garlic - minced
  • 2 cups broccoli - florets
  • 1 orange bell pepper - cut into 1” chunks
  • 1 yellow onion - cut into 1” chunks
  • 2 cups pineapple - chunks
  • 1/2 cup green onions - thinly sliced


  • 1 tbsp coconut oil
  • 1 cup long grain white rice - uncooked
  • 14 ounce coconut milk
  • 1/4 cup water
  • 1/4 tsp sea salt



  •  In a 4-quart pan with tight-fitting lid, heat coconut oil over medium-high heat.
  • Add the rice to the pan. Cook, stirring constantly to toast the rice until the grains are opaque.
  • Lower heat, as needed, to prevent rice from burning or browning.
  • Add the coconut milk, water, and salt. Bring to a boil, then lower heat to a simmer, and cover pan with the lid.
  • Cook for 15-20 minutes, then remove from the heat. Let stand for 5-10 minutes, then fluff with a fork.


  • While rice is cooking, preheat oven broiler to high. Lightly coat a rimmed baking sheet with oil. Set aside.
  • Combine soy sauce, honey, ginger, and garlic. Place the broccoli, onion, and red bell pepper in a bowl.
  • Toss with half of the sauce, saving the other half to drizzle on bowl when serving.
  • Place the veggies on the prepared baking sheet. Broil for 5-7 minutes, or until they start to brown on the edges and the broccoli is tender when pierced with the tip of a knife. Remove from oven.
  • Divide the coconut rice between four bowls and top with an equal amount of roasted veggies, 1⁄2 cup each of fresh pineapple, and a sprinkle of green onions. Drizzle with a little of the remaining teriyaki sauce and eat while hot.


Calories: 432kcal | Carbohydrates: 78g | Protein: 6g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 256mg | Potassium: 533mg | Fiber: 5g | Sugar: 29g | Vitamin A: 1392IU | Vitamin C: 123mg | Calcium: 76mg | Iron: 2mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!
Teriyaki Veggie Bowls | Simple Green Smoothies

So… what do you think?

Let me know how you’re feeling about this new recipe in the comments below. If you like it, we can make more renditions of  veggie bowls! If not, let me know what you want. Together, we are Simple Green Smoothies.

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Ratings & Comments

  1. Tanya says:

    Haven’t tried it yet but I am a diabetic, can I use cauliflower rice?

    • SGS Rawkstar Jess says:

      Yes, absolutely! I’ve made coconut rice using cauliflower rice and it’s just as delicious. Enjoy!

  2. Sheila says:

    5 stars
    AMAZING!!! This was sooooo great! Everyone must try this yummy recipe! I made extra sauce and cooked some chicken in it for my boyfriend (not me). He said it was so good he was surprised it was homemade sauce. I won’t buy store bought teriyaki sauce again. Thank you for teaching me how to make it. Loved it!

    • SGS Rawkstar Carissa says:

      Yay!!! That is so awesome!!! It’s it crazy how delicious it is?!?! Thanks for sharing 🙂

  3. Pat says:

    Allergic to pineapple. :~( Any suggestions for a substitute? Someone once suggested oranges.

    • SGS Rawkstar Carissa says:

      Hey Pat,

      Yes you can substitute pineapple with oranges, mangoes, and peaches.

      Hope that helps!

  4. Laura B says:

    I haven’t made this yet but hope to soon! Am I able to combine all ingredients listed for rice (coconut oil, coconut milk, rice, water, salt) in a rice cooker? Many thanks!

    • SGS Rawkstar Carissa says:

      Hey Laura,

      Yes, you should be able to add all of that into your rice cooker!


  5. Christina says:

    5 stars
    I haven’t made this but definitely want to try it! I am really into grain/rice bowls right now. This looks awesome. I”m super sad I pre-ordered your book from Amazon and it was supposed to arrive yesterday and it’s lost. They said if it doesn’t turn up by Sunday to contact them but I”m going on vacation next week and won’t be home 🙁 Also, when I ordered your smoothie book from them it got lost and I finally cancelled my order! Here’s to hoping they find it before my trip!

    • SGS Rawkstar Amanda says:

      OH no that makes me so sad!! I am so sorry to hear that it was lost. Hopefully they will be able to send another one out before you have to leave!!

  6. Anne D says:

    Just curious, why white rice as opposed to brown rice?

    • SGS Rawkstar Amanda says:

      Hi Anne,

      No reason! Reach for whichever rice you love most!

  7. Mary Beth says:

    4 stars
    I made it and devoured it! I am only rating it 4 stars becauase I did not use the recipe for Teriyaki and so can’t comment on that. I had some homemade teriyaki sauce and homemade marinade from another dish to use. The coconut rice was awesome! Added carrots to the roasted veggies…..this dish has lotsa options to explore more. Recommend!

  8. Erin says:

    This looks delicious! Would other vegetables work for this, other than peppers and onions? I was thinking carrots and cauliflower…

    • SGS Rawkstar Amanda says:

      Hi Erin,

      Of course! Don’t hesitate to try other combinations!

  9. Mari says:

    This looks delicious. I can’t wait to try it. Keep them recipes coming. Thanks.

    • Jen Hansard says:

      Awwww! Thanks Mari! I’ll make sure to keep sharing new recipe creations! Appreciate the support. xoxox

#1 Green Smoothie Of all Time— no joke!
About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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