Dinner

Roasted Teriyaki Veg Bowl Recipe

BySophie Carsel January 17, 2026January 17, 2026

Introduction

This roasted teriyaki veg bowl is a vibrant, healthy meal packed with colorful vegetables and hearty chickpeas. Tossed in a fragrant ginger-infused teriyaki sauce and served on a bed of brown rice, it’s perfect for a quick weeknight dinner or meal prep.

A white bowl filled with three main layers: the bottom layer is light brown cooked rice, the middle layer is a bright mix of orange roasted chickpeas and red bell pepper strips, and the top layer holds several types of grilled vegetables including green broccolini with dark char marks, a few pieces of slightly charred purple onion wedges, white and green sliced spring onions, greenish grilled fennel with black sesame seeds sprinkled on top, and some roasted orange carrots. The dish is garnished with both white and black sesame seeds scattered across the vegetables. A silver fork rests on the left edge of the bowl, and the bowl sits on a white marbled surface with a green cloth partially visible on the left side. A small white bowl with sesame seeds is partly visible on the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g long-stemmed broccoli
2 baby pak choi, quartered
2 red onions, cut into 3cm wedges
1 red pepper, deseeded and sliced
4 carrots, chopped into wedges
400g can chickpeas, drained
2 tbsp sesame or olive oil
4 tbsp teriyaki sauce
1 large thumb-size piece of ginger, grated
400g cooked brown rice
4 spring onions, finely sliced
1 tbsp toasted black and white sesame seeds

Instructions

Step 1: Preheat the oven to 220C/200C fan/gas 7. Chop the broccoli stalks, keeping the florets whole, then place all broccoli pieces into a large bowl.
Step 2: Add the quartered pak choi, red onion wedges, sliced red pepper, carrot wedges, drained chickpeas (pat dry with kitchen paper), oil, 3 tablespoons of teriyaki sauce, and grated ginger to the bowl. Toss well until everything is evenly coated. Season lightly if desired.
Step 3: Spread the vegetable mixture in a single layer on a large non-stick baking sheet. Use two trays if necessary to avoid overcrowding.
Step 4: Roast the vegetables for 35-40 minutes, turning them halfway through, until they begin to brown and caramelize.
Step 5: When there are about 5 minutes remaining on the roasting time, warm the cooked brown rice.
Step 6: Divide the rice between serving bowls. Top with the roasted vegetables and chickpeas.
Step 7: Drizzle the remaining tablespoon of teriyaki sauce over the bowls, then sprinkle with finely sliced spring onions and toasted sesame seeds before serving.

Tips & Variations

For extra protein, add grilled tofu or cooked chicken strips to the bowl.
Swap pak choi for baby spinach or kale if preferred.
Use homemade teriyaki sauce to control sweetness and saltiness.
Toast sesame seeds lightly in a dry pan before adding to enhance their nutty flavor.

Storage

Store leftover roasted vegetables and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until steaming hot. Adding a splash of water before reheating can help maintain moisture.