Serves 4
75 min
Roasted Vegetable Teriyaki Bowls
Recipe GLPR521a9475347d90
Colorful roasted vegetables seasoned with warm spices and teriyaki sauce, served over fluffy brown rice and topped with crunchy roasted cashews. This vibrant, naturally plant-based bowl is perfect for a nutritious lunch or dinner.
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Ingredients
1 medium head broccoli, cut into florets
1 medium sweet potato, diced into ¼-inch pieces
1 red bell pepper, chopped
2 yellow squash, chopped
1 medium yellow onion, chopped
¼ cup teriyaki sauce, plus more for serving
2 teaspoons dried basil
2 teaspoons ground cumin
1 teaspoon kosher salt, or to taste
3 cups cooked brown rice (from about 1.5 cups uncooked)
⅓ cup roasted cashews
Directions
Preheat your oven to 400°F.
In a large roasting pan or casserole dish, combine the chopped broccoli, sweet potato, red bell pepper, yellow squash, and yellow onion.
Drizzle the ¼ cup teriyaki sauce over the vegetables. Sprinkle the dried basil, ground cumin, and kosher salt evenly over the mixture. Toss everything together until the vegetables are well coated with the sauce and seasonings.
Roast in the preheated oven for 50 to 60 minutes, stirring halfway through at the 25-minute mark and again at the 40-minute mark. The vegetables should be tender with slightly caramelized edges but still hold their shape—avoid overcooking into mushiness.
While the vegetables roast, prepare the brown rice according to package directions. For this recipe, cook 1.5 cups of uncooked brown rice to yield approximately 3 cups cooked rice, which will adequately serve 4 people.
Divide the cooked brown rice evenly among 4 serving bowls, using about ¾ cup per bowl as a base.
Top each rice bowl with the roasted vegetable mixture, distributing the vegetables evenly.
Garnish each bowl with approximately 3 tablespoons of roasted cashews. Serve with additional teriyaki sauce on the side for drizzling to taste.
