Roasted Teriyaki Veg Bowl Recipes

ROASTED TERIYAKI VEG BOWL

Roasted teriyaki veg bowl image

Enjoy a balanced vegan veg bowl featuring brown rice topped with colourful veg and chickpeas cooked in a teriyaki sauce. It delivers four of your 5-a-day

Provided by Liberty Mendez

Time 50m

Number Of Ingredients 12

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

Steps:

Heat the oven to 220C/200C fan/gas 7. Chop the broccoli stalks, leaving the florets whole, and put all of it in a large bowl. Add the pak choi, red onions, peppers, carrots, chickpeas (patted dry with kitchen paper), oil, 3 tbsp of the teriyaki sauce and the ginger. Toss until everything is coated and season lightly. Tip onto a large non-stick baking sheet in a single even layer, using two trays if needed.
Bake the veg for 35-40 mins, tossing halfway through until starting to brown. When there is 5 mins of cooking time left, heat up the rice. Divide the rice between the bowls and top with the roasted veg. Drizzle over the reserved teriyaki sauce and scatter with the spring onions and sesame seeds.

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES

Sheet Pan Chicken Teriyaki and Vegetables image

A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.

Provided by Kelly Senyei

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
4 medium boneless, skinless chicken breasts
1 red bell pepper
2 medium carrots
1 head broccoli
Kosher salt and freshly ground black pepper
1 1/2 cups sugar snap peas, strings removed
1 1/2 tablespoons olive oil
1/2 cup Homemade Teriyaki Sauce, recipe follows, or store-bought teriyaki sauce
Sesame seeds, for serving
Cooked rice or noodles, for serving, optional
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
1/4 cup packed light brown sugar
2 teaspoons minced garlic
1 teaspoon minced peeled ginger
1 1/2 teaspoons cornstarch

Steps:

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

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