Description

A vibrant and healthy Roasted Teriyaki Veg Bowl featuring a medley of long-stemmed broccoli, pak choi, red onions, red pepper, carrots, and chickpeas, all roasted to perfection with ginger and teriyaki sauce. Served over warm brown rice and garnished with spring onions and toasted sesame seeds, this dish is a delicious and nutritious plant-based meal perfect for lunch or dinner.

Ingredients

Scale

Vegetables & Legumes

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

Sauce & Seasonings

2 tbsp sesame or olive oil
4 tbsp teriyaki sauce
1 large thumb-size piece of ginger, grated

Grain & Garnishes

400g cooked brown rice
4 spring onions, finely sliced
1 tbsp toasted black and white sesame seeds

Instructions

Preheat the Oven: Heat your oven to 220°C (200°C fan)/gas mark 7 to prepare for roasting the vegetables.
Prepare Vegetables: Chop the broccoli stalks while keeping the florets whole. Combine broccoli, quartered pak choi, red onion wedges, red pepper slices, carrot wedges, and drained chickpeas (patted dry) in a large bowl.
Mix with Sauce and Oil: Add 2 tablespoons of sesame or olive oil, 3 tablespoons of teriyaki sauce, and grated ginger to the vegetables and chickpeas. Toss everything together until well coated. Lightly season with salt and pepper if desired.
Arrange for Roasting: Spread the coated vegetables and chickpeas in a single even layer on a large non-stick baking tray. Use two trays if needed to avoid overcrowding, which ensures even roasting.
Roast the Vegetables: Bake in the oven for 35-40 minutes, turning the vegetables halfway through to promote even browning and caramelization.
Heat the Rice: When about 5 minutes of roasting time remain, warm the cooked brown rice to serve alongside the roasted vegetables.
Assemble the Bowl: Divide the warm brown rice into serving bowls. Top with the roasted teriyaki vegetables and chickpeas.
Garnish and Serve: Drizzle the remaining 1 tablespoon of teriyaki sauce over the bowls, then scatter finely sliced spring onions and toasted black and white sesame seeds on top for added flavor and texture.

Notes

You can substitute pak choi with baby spinach or kale if unavailable.
For a gluten-free version, ensure the teriyaki sauce is gluten-free or use tamari.
To add extra protein, consider topping the bowl with tofu or tempeh.
Leftover roasted vegetables can be refrigerated for up to 3 days and reheated.
Adjust the amount of ginger according to your taste preference for spice intensity.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting
Cuisine: Asian

Keywords: teriyaki, roasted vegetables, vegan bowl, plant-based, healthy dinner, brown rice, ginger, sesame seeds, pak choi, chickpeas