Printable DIY veggie bowl guide

Build-your-own Veggie Bowl

PUBLISHED: 3.31.2020

Create your own signature veggie bowl recipe using this guide with helpful “mix and match” ingredients and signature spice blends.


Create your own signature veggie bowl using this simple guide.

Lately, it’s hard to predict what is going to be available in the grocery store. This makes a weekly meal plan + shopping list a bit of a challenge. For members of Rawk the Year, we’re creating “mix and match” guides to help build taste recipes using the ingredients you’re able to find. So far we’ve got:

  • Build your own Smoothie
  • Mix + Match Breakfast Bowls
  • Build your own Sauce Bar
  • Upgrade your Toast Bar
  • and many more coming!

Today, I wanted to share the Veggie Bowl Guide with you for free so you can start creating nutrient dense bowls right now.

Veggie bowl recipe with sauces like chipotle and tamari
  1. Download + print the Build your own Veggie Bowl PDF here
  2. Scroll through the veggie bowl recipes below for inspiration
  3. Decide what to make and head to the store. If you can’t find what you’re looking for, that’s okay because you can always mix and match with this guide.
  4. Want an exact recipe? I’ve included the Teriyaki Veggie Bowl below.

Inspiration! 6 veggie bowl recipes

Grilled squash on a vegetable bowl with rice

Grilled Squash Bowl

This bowl includes brown rice, Brussels sprouts, summer squash, sweet potatoes and avocado.

DIY chipotle veggie bowl

Chipotle Veggie Bowl

This bowl includes brown rice, black beans, roasted peppers and onion, romaine, guacamole, cashew cream, salsa, and lime. This is my copycat recipe of my favorite meal at Chipotle.

Roasted veggie bowl recipe with rice and walnuts

Simple Green Bowl

This bowl includes brown rice, asparagus, my fav recipe for Brussels sprouts, parsley, and walnuts smothered in a coconut sriracha sauce. Get the exact recipe from my book, Simple Green Meals.

Happy Vegetable Bowl with kale, couscous and roasted sweet potatoes

Happy Vegetable Bowl

This bowl includes quinoa, Brussels sprouts, kale, sweet potato and a delicious coconut Sriracha sauce. Get the recipe here.

What is quinoa? This ancient seed is one of my favorites to use in a Veggie bowl because it’s light, gluten free, and packed with protein!

Sesame celery bowl with chickpeas

Sesame Celery Bowl

This bowl includes fresh spinach, chickpeas, celery, carrots, cucumber, green onions, avocado, almonds and a spicy asian dressing. Get the exact recipe from my book, Simple Green Meals.

Easy teriyaki veggie bowl

Teriyaki Veggie Bowl

This bowl is packed with flavors from the brown rice, squash, broccoli, cabbage, pineapple and tofu. I’ve included the recipe below too since it’s sooooo good! I suggest doubling or quadrupling the recipe so you can have leftovers throughout the week for easy meal prep. This bowl reheats nicely and almost comes alive more, kinda like leftover Italian food. 🙂

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Build-your-own Veggie Bowl

  • Author: Jen Hansard
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 1 bowl 1x
  • Category: Entree
  • Method: Baking
  • Cuisine: Asian
  • Diet: Vegan


This Veggie Bowl recipe is super fresh, nutrient-dense and bursting with flavors!   The rice and teriyaki spice blend can be made in advance and stored in the refrigerator to speed up the process. Recipe yields 1 meal-sized bowl.



  • 1 cup cooked brown rice
  • 1/2 cup broccoli, florets
  • 1/2 cup zucchini, sliced
  • 1/4 small yellow onion, sliced
  • 1/4 cup pineapple, chopped
  • 1/4 cup cabbage, shredded
  • 1 Tbsp coconut oil
  • 1 Tbsp of Teriyaki Spice Blend (see notes)
  • 1/4 cup tofu, optional + 1 Tbsp Teriyaki Spice Blend
  • crushed red pepper, optional


  1. Cook brown rice as directed on packaging to yield 1 cup when cooked. (you can make more for leftovers too)
  2. If using tofu, chop into bite size pieces for quicker cooking. Remove as much water as possible by setting paper towels around and on top of tofu. Place something heavy on top of tofu to squeeze out the water (like a cast iron pan) for 15 minutes.  Then set on a lined baking sheet and brush 1 Tbsp Teriyaki Spice blend on top and bake at 400 for 15 minutes. Flip and bake until golden brown on edges (about 10 min more).
  3. Chop and slice vegetables. Set cabbage aside.
  4. Toss vegetables (except cabbage) in a bowl with coconut oil and Teriyaki Spice Blend.
  5. Spread evenly on a lined baking sheet at 400 degrees for 15-20 minutes, or until tender. If you like roasted pineapple, feel free to add it to the pan! Otherwise, it can be added as a topping at the end.
  6. Arrange items in bowl like this: cooked rice, veggies, cabbage, pineapple and tofu.


Teriyaki Spice Blend: 8 tbsp tamari, 4 tbsp honey, 3 tbsp freshly grated ginger, 2 finely minced garlic cloves. Mix together (or use a food processor). Store in fridge until ready to use. Makes 8 servings.

Keywords: veggie bowl, teriyaki veggie bowl


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  1. Dani Mitchell says:

    Thank you so much for this guide! I literally cannot make most of my fav recipes lately since items aren’t in my grocery store with this COV19 stuff. I also am impressed with the macros on this bowl: 15g protein is awesome for plant-based!!!! This would totally fuel me and be a great dinner (with leftovers).

  2. Leigh Gorman says:

    Any chance you would share your sauce guide??
    That would be quite helpful.

  3. Lesley says:

    I plan to make the Teriyaki Veggie Bowl (it sounds delicious!). I have one question on the ingredients for the spice blend though. Is it 3 TABLESPOONS of fresh ginger or 3 TEASPOONS? It is abbreviated differently from the previous ingredients, which makes me wonder whether it was supposed to be tsp (rather than tbs)?

  4. Angelic says:

    Thank you for the wonderful recipes! They all look delicious! I am curious though, what kind of couscous are you using because it is normally not gluten free.

    • SGS Rawkstar Jess says:

      Yes, couscous is not gluten-free. There are a handful of gluten-free couscous options available, I think it would depend on what your local grocery store carries. But even if you’re not able to find any, you can sub gluten-free options like quinoa and brown rice. 🙂

      • Angelic says:

        Thank you, I was asking because in the recipes it say that it is gluten free in the portion explaining what couscous is. I just wanted to make sure.

      • Jen Hansard says:

        There was a mistake in the article Angelic. I meant to write quinoa and said couscous… which explains the confusion. I’ve updated it now to make more sense. Great catch!

  5. Elise says:

    Hi! This is awesome, thanks for sharing!

    The PDF says ‘see sauce guide’ in the toppings section, where can I find that?

    Thank you!

    • SGS Rawkstar Jess says:

      Hi Elise! It’s part of the “mix and match” guides we’re creating for our members of Rawk the Year. Right now, we’re offering a free 30-day trial of RTY if you’re interested in giving it a try! Here’s the link: RTY 30-Day Trial 🙂

  6. Nancy Chaudhry says:

    Hi, The print button for the “build your own veggie bowl” sends you to a 404 error page.

    • Jen Hansard says:

      Hi Nancy. I’ve reached out to the tech team to see what happened there. Thanks for letting me know. I am pretty confident we can have it working in a few hours.

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