Easy Teriyaki Bowl
We love making this easy teriyaki bowl recipe for busy nights and changing up the veggies, whole grain, and beans/legumes.
Blending up the teriyaki sauce takes seconds and you can change with sweetness/flavor amount of the recipe to fit your family's desire.
If you live a busy lifestyle or aren't a huge fan of being stuck in the kitchen for long - this recipe is for you!
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Teriyaki Bowl By: The Jaroudi Family Serves 2 Ingredients: 1 cup cooked edamame, tempeh, or tofu (or bean/legume of choice!) 1 cup cooked bulgur wheat (or favorite whole grain) 1 cup chopped broccoli 1 cup cooked baby Boy Choy 1⁄2 cup shredded carrots 1⁄2 cup chopped bell peppers or cucumber 1 red onion diced, or 2 scallions chopped 2 tbsp raw sesame seeds (optional) Teriyaki Sauce: 1⁄2 cup vegetable broth 1-2 tbsp rice vinegar (Start with 1 tbsp and see if you want to double) 1 pitted date 1 tsp white miso 2 tsp tapioca starch or arrowroot powder or cornstarch 1 large garlic clove 1/4 tsp ground ginger Directions: Cook whole grains and beans/legumes. Water sauté vegetables. In a large bowl add in all ingredients - leave out sesame seeds. In a high-speed blender, blend all of the teriyaki sauce ingredients until smooth. Pour the teriyaki sauce ingredients in a saucepan and whisk on medium-high heat. Bring mixture to a simmer and turn off heat. Sauce should be thick. Pour desired amount over easy teriyaki bowl. Top with raw sesame seeds. If you have extra Teriyaki Sauce keep refrigerated until ready to use. Sauce will keep for 5 days.
I hope you'll give this recipe a try, and let us know if you liked them!
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Wishing you all the best,