Vegetable Teriyaki Bowl with Coconut Rice
Servings: 4
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.
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.
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: 1bowl, 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
