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Roasted teriyaki veg bowl

Roasted teriyaki veg bowl in a large bowl

Roasted teriyaki veg bowl

Name: Roasted teriyaki veg bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
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

Liberty Mendez

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.8 ratingsRate

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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

Dairy-free

Egg-free

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal402

low
fat10g

low
saturates2g
carbs55g
sugars16g
fibre14g
protein15g
salt1.63g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, August 2021

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A star rating of 4.5 out of 5.8 ratings

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