Description
A vibrant and healthy roasted teriyaki vegetable bowl featuring a medley of long-stemmed broccoli, baby pak choi, red onions, red pepper, carrots, and chickpeas, all perfectly coated in a ginger-infused teriyaki sauce and served over warm brown rice. This flavorful recipe offers a satisfying blend of textures and tastes, finished with a sprinkle of spring onions and toasted sesame seeds for an extra nutty crunch.
Ingredients
Scale
Vegetables and Protein
- 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 canned chickpeas, drained and patted dry
Sauce and Seasonings
- 2 tbsp sesame or olive oil
- 4 tbsp teriyaki sauce
- 1 large thumb-size piece of ginger, grated
Other
- 400g cooked brown rice
- 4 spring onions, finely sliced
- 1 tbsp toasted black and white sesame seeds
Instructions
- Prepare the vegetables: Chop the broccoli stalks, leaving the florets whole, and place all parts of the broccoli into a large mixing bowl. Add the quartered pak choi, 3cm wedges of red onions, sliced red pepper, carrot wedges, and drained chickpeas.
- Coat with sauce and oil: Add 2 tablespoons of sesame or olive oil, 3 tablespoons of teriyaki sauce, and the grated ginger to the bowl. Toss everything thoroughly until all the vegetables and chickpeas are evenly coated. Season lightly with salt if desired.
- Arrange for roasting: Spread the coated vegetables and chickpeas in a single even layer on a large non-stick baking sheet. Use two trays if needed to ensure they are not overcrowded for even roasting.
- Roast the vegetables: Preheat the oven to 220°C (200°C fan)/gas mark 7. Place the trays in the oven and roast the vegetables for 35-40 minutes, tossing halfway through to ensure even browning and caramelization.
- Heat the rice: When there are 5 minutes remaining on the roasting time, warm the cooked brown rice to serve alongside the roasted vegetables.
- Assemble the bowls: Divide the warm brown rice evenly between serving bowls. Top with the roasted teriyaki vegetables and chickpeas.
- Finish and garnish: Drizzle the reserved 1 tablespoon of teriyaki sauce over the bowls, then scatter finely sliced spring onions and toasted black and white sesame seeds on top for garnish and added texture.
Notes
- Patting the chickpeas dry before roasting helps them roast better and prevents sogginess.
- You can substitute brown rice with quinoa or cauliflower rice for a lower-carb option.
- Adjust the amount of teriyaki sauce to your taste preference.
- The dish can be customized by adding other vegetables such as mushrooms or zucchini.
- For extra protein, consider adding grilled tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Keywords: Roasted teriyaki vegetables, vegetarian bowl, healthy veg bowl, ginger teriyaki sauce, brown rice bowl, easy roasted veggies
