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Vegetarian Teriyaki Rice Bowl Recipe

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Teriyaki Grilled Chicken and Veggie Rice Bowls Sub Stevia for sugar/honey. Grilled chicken
Teriyaki Grilled Chicken and Veggie Rice Bowls Sub Stevia for sugar/honey. Grilled chicken from www.pinterest.com

Description

This vegetarian teriyaki rice bowl recipe is a perfect choice for a quick and easy weeknight meal. It's packed with flavor and nutrition, making it a healthy and satisfying choice for a family dinner. This recipe is also vegan-friendly, so it's a great option for those who are looking for plant-based meals.

Prep Time

Preparation for this recipe takes about 15 minutes.

Cook Time

Cooking time for this recipe is approximately 25 minutes.

Ingredients

  • 1 cup of rice
  • 2 cups of water
  • 1 tablespoon of vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup of broccoli florets
  • 1/4 cup of teriyaki sauce
  • 1 tablespoon of cornstarch
  • 1/4 cup of water
  • Salt and pepper to taste

Equipment

  • A medium-sized pot with a lid
  • A large skillet or wok
  • A wooden spoon
  • A measuring cup and spoons

Method

  1. Rinse the rice in cold water and drain.
  2. In a medium-sized pot, add the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes until the water has been absorbed and the rice is tender. Fluff with a fork and set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté for about 2 minutes until it begins to soften.
  4. Add the minced garlic, chopped red and green bell peppers, and broccoli florets to the skillet or wok. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
  5. Add the teriyaki sauce to the skillet or wok and stir to combine with the vegetables.
  6. In a small bowl, mix the cornstarch and 1/4 cup of water until smooth. Add the cornstarch mixture to the skillet or wok and stir to combine with the vegetables and sauce.
  7. Simmer for about 2 minutes until the sauce has thickened and the vegetables are coated.
  8. Season with salt and pepper to taste.
  9. Divide the cooked rice into four bowls and spoon the teriyaki vegetables on top of the rice.
  10. Serve hot and enjoy!

Notes

This recipe can be customized by adding or substituting vegetables to your liking. Mushrooms, carrots, and zucchini are great options. You can also add tofu or tempeh for a protein boost.

Nutrition Info

  • Calories: 258 kcal
  • Carbohydrates: 46 g
  • Protein: 5 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Sodium: 559 mg
  • Potassium: 357 mg
  • Fiber: 3 g
  • Sugar: 7 g
  • Vitamin A: 1594 IU
  • Vitamin C: 95 mg
  • Calcium: 43 mg
  • Iron: 1 mg

Recipe Tips

  • Make sure to rinse the rice before cooking to remove any excess starch.
  • For a gluten-free option, use tamari sauce instead of teriyaki sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, microwave for 2-3 minutes or stir-fry in a pan until heated through.

Enjoy this delicious vegetarian teriyaki rice bowl recipe for a quick and easy meal that's packed with flavor and nutrition. It's perfect for a busy weeknight or a lazy weekend dinner. Customize it to your liking and experiment with different vegetables and proteins. You won't be disappointed!


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