Dinner

Roasted Teriyaki Veg Bowl Recipe

Name: Roasted Teriyaki Veg Bowl Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian
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

ByEthan Lark January 16, 2026January 16, 2026

Jump to Recipe

Introduction

This roasted teriyaki vegetable bowl is a vibrant, healthy meal packed with flavor and texture. Roasting the veggies caramelizes their natural sweetness, while the ginger and teriyaki sauce bring a delicious Asian-inspired twist. It’s perfect for an easy weeknight dinner or meal prep.

A white bowl holds a colorful meal with four main layers. The base layer is cooked brown rice filling the bottom. On top of the rice, there are golden-brown roasted chickpeas scattered across evenly. The third layer features a mix of roasted vegetables: bright green broccolini with charred tips, deep purple-red onion wedges, pale yellow fennel pieces topped with black sesame seeds, and red bell pepper slices. The top layer has fresh green herb ribbons and thin white onion slices, sprinkled with white sesame seeds. A silver fork rests inside the bowl on the left side. The bowl sits on a white marbled surface with a green cloth napkin nearby. 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 220°C (200°C fan)/gas mark 7. Chop the broccoli stalks and leave the florets whole. Place all broccoli pieces in 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.
Step 3: Toss everything together until evenly coated and season lightly with salt and pepper. Spread the mixture out in a single even layer on a large non-stick baking sheet. Use two trays if necessary to avoid overcrowding.
Step 4: Roast the vegetables for 35 to 40 minutes, tossing halfway through, until they start to brown and caramelize.
Step 5: With about 5 minutes left of roasting, warm the cooked brown rice.
Step 6: Divide the warm rice between serving bowls and top with the roasted vegetables.
Step 7: Drizzle over the remaining teriyaki sauce, then scatter the sliced spring onions and toasted sesame seeds on top before serving.

Tips & Variations

For extra protein, add tofu cubes or shredded cooked chicken before roasting.
Swap brown rice for quinoa or cauliflower rice for a different texture or lower-carb option.
Use a mild chili sauce or a sprinkle of chili flakes for a spicy kick.
Make it vegan by ensuring your teriyaki sauce is free of fish or animal products.

Storage

Store any leftover roasted veggies and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. To keep the vegetables crispy, reheat in a hot oven or air fryer for a few minutes.

How to Serve

A white bowl filled with three main layers: at the bottom is a bed of cooked brown rice, followed by a mix of roasted chickpeas scattered on top, and a colorful array of grilled vegetables arranged over the chickpeas. The vegetables include charred purple onion wedges, green broccolini with some black sesame seeds, pale green bok choy with black sesame seeds on it, bright red roasted bell pepper strips, and some thinly sliced white onions and green scallions. A vintage silver fork rests inside the bowl on the left side, slightly piercing some chickpeas and broccolini. The bowl sits on a white marbled surface with a green textured cloth nearby and a small white bowl with sesame seeds on the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can chop the vegetables and prepare the sauce in advance. Roasting and assembly are best done just before eating for the freshest flavor and texture.

Can I use frozen vegetables instead of fresh?

Fresh vegetables work best for roasting to achieve that caramelized texture, but frozen vegetables can be used in a pinch. Thaw and pat them dry before tossing with oil and sauce to reduce sogginess.