Vegetable Teriyaki Bowl with Coconut Rice

My family’s favorite dinners often revolve around “build-your-own” bowls—and this Vegetable Teriyaki Bowl is always a winner. It’s easy to customize, packed with a colorful variety of veggies, and bursting with sweet, savory, and slightly spicy flavors. Plus, it comes together in under an hour and works just as well for a make-ahead meal as it does for a quick weeknight dinner.

This Hawaiian-inspired teriyaki bowl combines roasted broccoli, bell peppers, onions, and juicy pineapple over creamy coconut rice. Drizzle it all with a tangy-sweet homemade teriyaki sauce, and you’ve got a balanced, plant-based meal the whole family will love.

Why You’ll Love This Teriyaki Bowl

If you love meals that check every box—flavor, texture, nutrition, and ease—this bowl is for you. It’s a perfect balance of sweet and savory with a little crunch from the veggies and a creamy coconut rice base. Best of all, it’s flexible enough to suit everyone’s tastes and can be made ahead for busy nights.

• Family-friendly: Build-your-own bowls mean everyone can customize their dinner.
• Balanced flavors: Sweet pineapple, savory tamari, and aromatic ginger come together beautifully.
• Nutrient-rich: Packed with fresh vegetables, healthy fats, and fiber-rich rice.
• Make-ahead magic: Great for meal prep—store components separately and assemble when ready to eat.

Easy Ingredient Swaps

One of the best things about this recipe is that it’s endlessly adaptable. You can swap in whatever fresh produce you have on hand, adjust the sauce to your preferred sweetness or saltiness, or even change up the base to match your dietary needs.

• Go grain-free by swapping coconut rice for cauliflower rice sautéed with a splash of coconut milk.
• Swap broccoli, bell pepper, and onion for snap peas, green beans, cauliflower, spinach, or asparagus.
• Use coconut aminos instead of tamari for a soy-free option.

NOVEMBER 9-13, 2026

Free 5-Day Soup Challenge

Celebrate this cozy season with us! For 5 days, we’re cooking up fall-inspired soup each day—packed with veggies, perfect for busy nights, and every bowl you make is a chance to win $750 in prizes!

Email *

SUBMIT

More Asian-Inspired Plant-Based Recipes

If teriyaki is your thing, you’ll love these other Asian-inspired dishes too:

• Cabbage Stir Fry with Crispy Tofu
• Cold Noodle Salad with Thai Peanut Sauce
• Thai Lettuce Wraps
• Veggies & Almond Butter Sauce
• Asparagus Stir-Fry
• Spicy Marinated Tempeh Bowl

4.67 (3)

Vegetable Teriyaki Bowl with Coconut Rice

Jen Hansard

This teriyaki bowl roasts broccoli, bell pepper, onion and pineapple in a homemade tamari, ginger and honey sauce, then piles it all over creamy coconut rice. A colorful, family-friendly dinner on the table in 40 minutes.

Review Save Print Pin

Serves: 4

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Ingredients 

Bowl

• ▢ coconut oil, unrefined for greasing pan
• ▢ ¼ cup tamari
• ▢ 2 tbsp raw honey
• ▢ 1 tbsp ginger root finely grated
• ▢ 1 garlic clove minced
• ▢ 2 cup broccoli florets
• ▢ 1 orange bell pepper cut into 1” chunks
• ▢ 1 yellow onion cut into 1” chunks
• ▢ 2 cup 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 the Coconut Rice

• Heat the coconut oil in a lidded saucepan over medium-high heat. Add the rice and toast, stirring often, until the grains turn opaque.
• Stir in the coconut milk, water and salt and bring to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes, then fluff with a fork.

Make the Veggie Bowl

• Heat the broiler to high. Grease a rimmed baking sheet with coconut oil.
• Whisk together the tamari, honey, ginger and garlic in a small bowl to make the teriyaki sauce.
• Toss the broccoli, bell pepper and onion with some of the sauce, reserving the rest. Spread on the baking sheet and broil until the edges are browned and the broccoli is tender-crisp, 5 to 7 minutes.
• Divide the coconut rice among bowls. Top with the roasted vegetables, pineapple and green onions. Drizzle with the remaining sauce and serve hot.

Save this Recipe

Drop your email & I’ll send it to you.

Email Address *

Permalink Email Address

SUBMIT

Recipe Notes

• Vegan Swap: Use maple syrup in place of the honey.
• Soy-Free: Use coconut aminos in place of the tamari.
• Rice Swaps: Brown rice works in place of white; cook it according to the package. For a grain-free bowl, warm cauliflower rice in a skillet with a few tablespoons of coconut milk.
• Storing: Store the rice, vegetables and remaining sauce in separate airtight containers in the fridge for up to 4 days. Reheat the rice covered with a splash of water so it doesn’t dry out.

Nutrition

Serving: 1 bowl | Calories: 432 kcal | Carbohydrates: 78 g | Protein: 6 g | Fat: 11 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 256 mg | Potassium: 533 mg | Fiber: 5 g | Sugar: 29 g | Vitamin A: 1392 IU | Vitamin C: 123 mg | Calcium: 76 mg | Iron: 2 mg

Equipment

Caraway baking sheet

Caraway saucepan

stainless whisk set

Le Creuset measuring cups