Simple 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.

Dinner is solved with this quick + simple teriyaki bowl. It’s bursting with flavor, yet a dish the whole family will enjoy. My teriyaki rice bowl can be made ahead or day of, you choose!

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.

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.

Easy Ingredient 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.

Build Your Own Bowl Recipes

If this recipe intrigues you, then I’ve got more where this came from! Here are a few more fav ‘bowl’ recipes that are just as amazing as the teriyaki bowl below:

• Hemp Sauce Veggie Bowl
• Veggie Bowl with Coconut Sriracha Sauce
• Mediterranean Veggie Bowl
• Veggies & Almond Butter Sauce
• Asparagus Stir-Fry
• Chipotle Veggie Bowl

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

Palatable Plant-Based Meals

This recipe is just one of the 600+ plant-based 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.

4.67 from 3 votes

Simple Teriyaki Veggie Bowl

Say hello to summer with these Hawaiian-fusion teriyaki veggie bowl! Roasted broccoli, orange bell pepper and onions over creamy coconut rice make for a quick + nutrient dense meal that the whole family will love.

Print Pin Rate

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Author: Jen Hansard

Course: Entree

Cuisine: Korean-Inspired, Plant-Based

Serves: 4

Ingredients  

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Bowl

• ▢ coconut oil, unrefined for greasing pan
• ▢ ¼ cup tamari
• ▢ 2 tbsp raw honey
• ▢ 1 tbsp ginger root finely grated
• ▢ 1 garlic cloves minced
• ▢ 2 cups broccoli florets
• ▢ 1 orange bell pepper cut into 1” chunks
• ▢ 1 yellow onion cut into 1” chunks
• ▢ 2 cups pineapple chunks
• ▢ ½ cup green onions thinly sliced

Coconut Rice

• ▢ 1 tbsp coconut oil, unrefined
• ▢ 1 cup long grain white rice uncooked
• ▢ 14 oz coconut milk
• ▢ ¼ cup water
• ▢ ¼ tsp sea salt, unrefined

Instructions 

Prepare Rice

•  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.

Bowl

• 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.

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Notes

• Swap tamari with coconut aminos for a soy-free option.
• Use the cooking oil of your choice; avocado oil works great, too.
• Swap white rice for brown. If you want a grain-free option then use cauliflower rice. You can heat the cauliflower rice up in a skillet with a few tablespoons of coconut milk to still get the flavor.

Nutrition

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

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