Wash and chop veggies into bite sized pieces (or keep them whole if you prefer). Mix in a bowl with sesame oil. I don’t use any salt or pepper for this because the sauce has plenty of flavor, but if you want to add some then feel free.
Spread veggies on a parchment lined cookie sheet and roast for 15-20 minutes, start checking at 15 minutes for the doneness you prefer. Remove them when you get that perfect texture, for us it was 15 minutes because we prefer our veggies al dente.
While the veggies are cooking, make rice and sauce. Slice green onions.
When the veggies are done, put 1/2 cup rice in each bowl, divide veggies equally amongst the bowls, drizzle with teriyaki sauce and sprinkle with green onion slices. Devour!
You can use any veggies you want with this. More or less in amount as well, to satisfy your veggie cravings.
As a general guide, use at least 1 cup of veggies per serving. You can also add more or less rice, but 1/2 a cup per bowl was what was good for us. Also, you will have more teriyaki sauce than you need. This keeps well in the fridge for up to 5 days. Or you can always half the recipe.
Tips to prep ahead: Wash and chop veggies. Make teriyaki sauce.
Baby/toddler food idea: Cut veggies into small bite size pieces and serve with brown rice. Omit sauce for simpler meal. For a small baby you can puree some cooked veggies and rice together.
Easy Teriyaki Rice Bowl with Roasted Vegetables
Amount Per Serving
Calories 313Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Total Carbohydrates 51g17%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.