Description
A vibrant and nutritious roasted teriyaki vegetable bowl featuring a medley of long-stemmed broccoli, pak choi, red onions, red pepper, carrots, and chickpeas, all tossed in a flavorful teriyaki and ginger marinade. Served over warm brown rice and garnished with fresh spring onions and toasted sesame seeds for a wholesome and delicious meal perfect for a quick weeknight dinner.
Ingredients
Scale
Vegetables and 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
Sauces and Oils
- 2 tbsp sesame or olive oil
- 4 tbsp teriyaki sauce
- 1 large thumb-size piece of ginger, grated
Grains and Garnishes
- 400g cooked brown rice
- 4 spring onions, finely sliced
- 1 tbsp toasted black and white sesame seeds
Instructions
- Preheat the oven: Set your oven to 220°C (200°C fan) or gas mark 7 to ensure it is hot enough for roasting the vegetables to a perfect golden-brown finish.
- Prepare the vegetables: Chop the broccoli stalks while keeping the florets whole. Combine the broccoli, pak choi quarters, red onion wedges, sliced red pepper, carrot wedges, and drained chickpeas in a large bowl. Pat the chickpeas dry with kitchen paper to avoid sogginess.
- Season and toss: Add 2 tablespoons of sesame or olive oil, 3 tablespoons of teriyaki sauce, and the grated ginger to the bowl. Toss all ingredients thoroughly to coat the veggies and chickpeas evenly, then season lightly with salt and pepper.
- Arrange for roasting: Spread the vegetable mixture evenly on a large non-stick baking sheet in a single layer. Use two trays if necessary to avoid overcrowding, which helps achieve better roasting.
- Roast the vegetables: Place the baking sheet(s) in the oven and roast for 35-40 minutes, tossing halfway through to ensure even browning and caramelization on all sides.
- Heat the rice: When there are about 5 minutes remaining on the roasting time, warm up the cooked brown rice so it is ready to serve.
- Assemble the bowls: Divide the cooked brown rice evenly between serving bowls. Top each with the roasted teriyaki vegetables and chickpeas.
- Add finishing touches: Drizzle the remaining 1 tablespoon of teriyaki sauce over the bowls for extra flavor. Garnish with finely sliced spring onions and toasted black and white sesame seeds to add crunch and a nutty aroma.
Notes
- Patting the chickpeas dry before roasting is essential for achieving a crispy texture.
- You can substitute brown rice with quinoa or cauliflower rice for a variation.
- For added protein, consider adding tofu or tempeh marinated in teriyaki sauce before roasting.
- Leftover roasted vegetables are delicious cold in salads or reheated for next-day meals.
- Adjust the amount of ginger and teriyaki sauce according to your taste preferences for spice and sweetness levels.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: teriyaki vegetable bowl, roasted vegetables, vegan bowl, healthy dinner, Asian-inspired recipe, brown rice bowl, plant-based meal
