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An overhead shot of a Teriyaki Rice Bowl with Roasted Veggies drizzled with sauce

Easy Teriyaki Rice Bowl with Roasted Vegetables

Short on time and want a satisfying and flavorful meal? This easy teriyaki rice bowl with roasted veggies is it! Homemade sauce and vegan perfection.
Course Main Course
Cuisine Korean
Keyword Dinner recipe with roasted vegetables, healthy rice bowls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 313 kcal
Author Sophia DeSantis

Ingredients

  • 2 baby bok choy see note
  • 16 broccolini stalks see note
  • 20 crimini mushrooms see note
  • 2 green onions sliced
  • 2 tablespoons sesame oil use veggie broth if want oil free
  • 4 cups cooked brown rice
  • Korean Teriyaki Sauce
US Customary - Metric

Instructions

  1. Preheat oven to 425°F/220°C.

  2. 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.
  3. 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.
  4. While the veggies are cooking, make rice and sauce. Slice green onions.
  5. 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!

Recipe Notes

Nutrition Facts
Easy Teriyaki Rice Bowl with Roasted Vegetables
Amount Per Serving
Calories 313 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 46mg 2%
Potassium 618mg 18%
Total Carbohydrates 51g 17%
Dietary Fiber 4g 16%
Sugars 2g
Protein 7g 14%
Vitamin A 52.9%
Vitamin C 36.6%
Calcium 10.7%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.