Sometimes, that takeout craving hits hard, but I also want something healthy and quick. That’s where this Vegetable Teriyaki Bowl comes in! It’s packed with vibrant veggies, coated in a delicious homemade teriyaki sauce, and ready in under 30 minutes. Forget the greasy takeout – this is a flavor-packed, feel-good meal you can whip up any night of the week.
Why You’ll Love This Easy Vegetable Teriyaki Bowl Recipe
This isn’t your average teriyaki bowl recipe. What sets this recipe apart is the simple trick I use for the perfect sauce every single time: a cornstarch slurry.
Taste: The teriyaki sauce is a symphony of savory and sweet, enhanced by the fresh vegetables.
Texture: The cornstarch slurry gives the sauce a velvety mouthfeel, clinging beautifully to the vegetables.
Quick: This entire recipe is ready in under 30 minutes – faster than ordering takeout!
Healthy: Packed with a rainbow of vegetables, this bowl is a nutritional powerhouse. Customize it to meet any dietary needs.
Family-Friendly: Even picky eaters will love this colorful and flavorful dish. It’s a fantastic way to get everyone to eat their veggies.
Ingredients Needed
- 1/4 Cup Soy Sauce (low-sodium )
- 2 Tablespoons Brown Sugar ((depending on your brand of soy sauce you could use more or less))
- 1/4 teaspoon Ground Ginger
- 1 Tablespoon Garlic Oil ((see note))
- 1 Tablespoon Unsalted Butter
- 1 Zucchini (chopped)
- 1 Red Bell Pepper (chopped)
- 1 Cup Steamed Broccoli (chopped)
- 1 Cup Green Beans and Peas
- 1 Carrot (peeled and chopped)
- 1 Yellow Crook Neck Squash (chopped)
- 1/3 Cup Baby Corn
- White or Brown Rice (cooked )
Ingredient Notes & Substitutions
Soy Sauce: I prefer using low-sodium soy sauce to control the saltiness. Different brands have varying salt levels, so adjust the amount of brown sugar accordingly. For a gluten-free option, use tamari.
Brown Sugar: Coconut sugar or maple syrup can be used as a refined sugar-free alternative. Keep in mind that different types of brown sugar (light vs. dark) will affect the depth of flavor.
Garlic Oil: Garlic oil is simply oil infused with garlic flavor. If you don’t have it, use regular oil and add 1-2 cloves of minced garlic to the pan. Infused oils, like chili garlic oil, can add extra flavor.
Butter: For a dairy-free version, use a vegan butter alternative like Miyoko’s Kitchen Cultured Vegan Butter. You can even make your own easy homemade vegan butter.
Vegetables: Feel free to swap out vegetables based on what’s in season and available. Aim for a variety of colorful vegetables for optimal nutrition! Each vegetable brings unique vitamins and minerals to the dish. For example, bell peppers are rich in Vitamin C, while carrots are a good source of beta-carotene.
To learn more about the nutritional benefits of incorporating a variety of vegetables into your diet, consider reading this article on healthy eating from Harvard’s School of Public Health.
How to Make Vegetable Teriyaki Bowl
Step 1: Sauce Prep
In a small bowl, whisk together the soy sauce, brown sugar, and ground ginger. The aroma of ginger starts to release as you stir, and the brown sugar dissolves beautifully into the soy sauce, creating a rich base for the teriyaki sauce. Set aside.
Step 2: Sautéing
In a large sauté pan over medium heat, add the garlic oil and butter. Listen to the satisfying sizzle as the pan heats up. Watch as the butter melts down, creating a luscious base for the vegetables.
Step 3: Vegetable Stir-Fry
Add the chopped zucchini, red bell pepper, steamed broccoli, green beans and peas, carrot, yellow crook neck squash, and baby corn to the pan. Stir-fry until the vegetables are tender-crisp, about 5 minutes. Make sure your pan is large enough so the vegetables don’t steam; overcrowding leads to soggy veggies. The vegetables should be slightly browned and still have a bit of bite.
Step 4: Adding the Sauce
Quickly remove the pan from the heat. This is crucial to prevent the sauce from burning. Stir in the teriyaki sauce. As the sauce hits the hot vegetables, it will thicken slightly and coat them in a glossy sheen.
Step 5: Serving
Allow the vegetables to sit in the hot pan over a turned-off but still-warm burner for a few minutes, stirring often. The glistening vegetables, coated in the fragrant teriyaki sauce, are now ready to be served. Serve immediately over white or brown rice. The combination of textures and flavors is simply irresistible!
Level Up: Make it Spicy Teriyaki Bowls
Want to add a kick to your Vegetable Teriyaki Bowl? Here are a few ways to bring the heat:
- Add red pepper flakes to the sauce for a subtle warmth.
- Stir in a chili garlic sauce like sriracha or sambal oelek for a more intense flavor.
- Drizzle with chili oil at the end for an extra layer of spice and flavor.
Adjust the amount of spice to your personal preference. Start with a small amount and add more as needed.
Pro Tips & Troubleshooting
Pro Tips
- Double the sauce if you prefer extra-saucy vegetables.
- Use a large skillet to prevent steaming and ensure even cooking.
- Chop vegetables into similar sizes for even cooking.
- Don’t overcrowd the pan; cook in batches if necessary.
- Adjust the sweetness of the sauce to your liking by tasting and adjusting the brown sugar.
- Use a non-stick pan to prevent sticking.
- Add a protein (tofu, chicken, shrimp) for a more complete meal. You can find more information on incorporating protein into a balanced meal from resources like ChooseMyPlate.gov.
- Key tip: The cornstarch slurry is key for a glossy sauce. Don’t skip it!
Common Mistakes to Avoid
- Overcooking the vegetables; they should be tender-crisp.
- Using too much oil, which will make the vegetables greasy.
- Burning the sauce; keep the heat at medium and stir frequently.
- Not adjusting the sweetness; taste and adjust the brown sugar.
- Skipping the cornstarch slurry, which will result in a watery sauce.
Serving & Storage
Serving Ideas
- Serve over white rice, brown rice, or quinoa.
- Garnish with sesame seeds and chopped green onions.
- Add a side of edamame or seaweed salad.
- Pair with a refreshing drink like iced green tea.
- Consider adding protein like grilled tofu or chicken.
Storage and Make-Ahead
Store leftover teriyaki veggie bowls in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop until heated through.
For meal prep, prepare the rice and vegetables separately and combine when ready to eat. The teriyaki sauce can be made ahead of time and stored in the refrigerator.
Freezing is not recommended, as the vegetables can become mushy.
If you love meal prepping with fresh veggies, you might like this 7 layer salad recipe.
Conclusion
This Vegetable Teriyaki Bowl recipe offers a quick, healthy, and flavorful meal option, perfect for busy weeknights. The vibrant colors and delicious flavors will make it a family favorite!
Even beginner cooks can easily achieve delicious results with this simple recipe. Don’t be afraid to experiment and make it your own!
Experiment with different vegetables and protein sources to create your own unique teriyaki bowl. For a different flavor profile, consider trying this asparagus stir fry recipe.
Print the recipe or share it with friends and family! Enjoy!
FAQ
What are the best vegetables to use in teriyaki bowls?
A variety of vegetables work well! Broccoli, bell peppers, carrots, zucchini, and green beans are great options. Use seasonal vegetables for the best flavor.
How can I make teriyaki sauce from scratch, and what are the best store-bought alternatives?
Homemade teriyaki sauce typically includes soy sauce, brown sugar, ginger, and garlic. For store-bought options, I recommend brands like Kikkoman and San-J, especially their low-sodium and gluten-free versions.
What’s the best way to cook the vegetables to avoid them becoming soggy?
Use a large skillet and don’t overcrowd the pan. Cook over medium-high heat and stir-fry quickly to maintain a tender-crisp texture.
What are some protein options that would complement this recipe?
Tofu (baked, air-fried, or pan-fried), chicken, shrimp, and edamame are all excellent protein additions.
How long can I store leftover teriyaki veggie bowls, and how should I reheat them?
Store in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
How can I adapt this recipe to be gluten-free or vegan?
Use tamari (gluten-free soy sauce) and vegan butter alternatives. Ensure all other ingredients are also gluten-free and vegan.
Can I use store-bought teriyaki sauce?
Yes, but homemade is better because you can adjust the sweetness and sodium to your taste. If using store-bought, look for low-sodium options.
For another easy and flavorful meal, consider trying my recipe for potato curry. It’s ready in just 30 minutes!
Easy Vegetable Teriyaki Bowl Recipe (Better Than Takeout!)
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, brown sugar, and ground ginger. Set aside.
- In a large sauté pan over medium heat, add the garlic oil and butter.
- Add the chopped zucchini, red bell pepper, steamed broccoli, green beans and peas, carrot, yellow crook neck squash, and baby corn to the pan. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
- Quickly remove the pan from the heat. Stir in the teriyaki sauce.
- Allow the vegetables to sit in the hot pan over a turned-off but still-warm burner for a few minutes, stirring often. Serve immediately over white or brown rice.
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
