Vegetable Teriyaki Bowl with Coconut Rice
Servings: 4
This Vegetable Teriyaki Bowl pairs tender-crisp roasted vegetables with juicy pineapple and fluffy coconut rice. The homemade teriyaki sauce ties it all together for a balanced, satisfying meal you can make in under an hour.
Ingredients
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 the Coconut Rice
- Heat coconut oil in a saucepan (with lid) over medium-high heat. Add rice and toast, stirring often, until grains turn opaque.
- Add coconut milk, water, and salt. Bring to a boil, then reduce to low, cover, and simmer for 15–20 minutes. Remove from heat and let stand for 5–10 minutes before fluffing.
Make the Veggie Bowl
- Preheat oven broiler to high and grease a rimmed baking sheet with coconut oil.
- In a small bowl, whisk together tamari, honey, ginger, and garlic.
- Toss broccoli, bell pepper, and onion with half of the sauce. Spread on the baking sheet and broil 5–7 minutes, until edges are browned and broccoli is tender-crisp.
- 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 coconut rice among bowls. Top with roasted veggies, pineapple chunks, and green onions. Drizzle with remaining teriyaki sauce and serve hot.
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