Teriyaki is a common term used in Japan to describe a specific cooking technique where a protein, usually fish, is marinated in a sauce made up of soy sauce, brown sugar, garlic, ginger, mirin and honey.
The protein is then grilled or broiled with the teriyaki sauce to give the food a sticky, sweet and smoky glaze. The method of cooking and the sauce was first recorded to be used in Japan as early as in the 17th century.
A teriyaki sauce’s ingredients give the perfect balance between sweet, salty, acidic and smoky flavors and is very versatile in how it can be used in terms of ingredients that it can be paired with, especially vegetables and plant-based proteins.
Here is a list of 15 great teriyaki veggie bowls that utilise the sauce and the cooking technique that will get your taste buds excited!
This vibrant vegan bowl is packed full of flavor and different textures. From the soft aubergine to the crunchy and crisp radish and fresh edamame beans- your mouth will be alive with sensation.
This recipe makes its own teriyaki sauce using the ingredients lime and caster sugar for the acid and sweet elements in this dish. The vegetables are stir-fried in a wok until they begin to soften, to which the sauce is added and is served with beautiful jasmine rice, raw radishes, edamame and sesame seeds.
All of this takes just a half an hour to prepare and is a weekday (and night) favorite!
Although a bit more effort and time investment, this roasted teriyaki veg bowl is a great winter warmer and is packed with a variety of colorful vegetables and chickpeas coated in teriyaki sauce.
If you want to cut down on time, you could use precut vegetables which include red onions, red bell peppers, carrots etc. and roast those. This recipe also calls for the use of pre-cooked brown rice which is readily available at your local grocery store.
The teriyaki sauce also features an interesting twist- the addition of yellow curry powder and hot sauce to give it an extra kick and flavor dimension and it is also soy free and so is an ideal alternative for anyone with a soy allergy.
The combination of the sweet potatoes, earthy wild rice, creamy avocado and curry teriyaki sauce creates the perfect balance of flavors. This recipe uses coconut nectar but can be substituted with agave or another vegan liquid sweetener
If you were ever in doubt about eating tofu, this crispy sheet pan teriyaki tofu will change your mind. The tofu comes out crispy and this meal is the perfect alternative to take-out for a busy weeknight and when you want to be healthy but just a little sinful.
This is an easy dinner to make and is ready in under an hour because it includes pressing time on the tofu to remove any excess liquid from the tofu to make it crispier in the oven. The teriyaki sauce makes use of tamari instead of soy sauce making this a great gluten-free option too.
This recipe really maximises on smokiness through the sauce or through the tofu. You can use smoked tofu available in supermarkets or if you can get your hands on liquid hickory smoke to add to the teriyaki sauce.
However, be wary of using both at the same time as the smoky flavor may be overpowering. To complement the smokiness, the bowl is filled with vibrant and fresh vegetables like carrots, snow peas and green onions.
The teriyaki sauce also has an additional flavor element of orange juice which will give a sweetness and a citrus flavor to the dish.
Like some of the other recipes in this list, this teriyaki sauce makes use of tamari and is thickened by cornflour. It is also flavored with a generous amount of chilli and the sweetness and smokiness comes from the addition of maple syrup.
What sets this recipe apart from the others is use of plant-based protein chunks (basically vegan “chicken”). The “chicken” adds a wonderful texturized element to the dish and you can add any vegetables and noodles or rice that you have lying around.
This interesting take on a teriyaki veggie bowl uses grilled pineapple, tofu and red onion marinated in teriyaki sauce infused with pineapple. Make sure to press the tofu beforehand so that it comes out nice and crisp.
If you are using a grill pan, you will need to grill the ingredients in batches to avoid steaming the ingredients (which will make it lose the impact the grill has in terms of the charred flavor element and the texture).
The pineapple works well in the teriyaki sauce and there is an additional element of heat from the addition of sriracha sauce- a fantastic twist to the traditional sauce that you must try!
A meatless take on the classic chicken and broccoli stir-fry, this teriyaki tofu and broccoli is a showstopper and is an unbeatable second to the American Chinese classic. It contains only 6 ingredients and is ready in just 25 minutes.
To save even more time on this meal, you can use pre cooked broccoli or pre-blanch the broccoli ahead of time. This recipe uses an air-fryer to crisp up the tofu but you can get the same result with using a frying pan or by putting it in the oven.
A quickie but a goodie for weeknights, especially the colder ones, this vegetarian teriyaki veggie bowl requires but a few ingredients and the vegetables that you use are incredibly flexible to whatever is in season and are what you enjoy.
Some favorites to use include onion, bell peppers, green onion, water chestnuts and baby corn but you could also use any veg you have in your fridge at the moment. The teriyaki sauce is very simple and only contains 3 core ingredients- a must for a busy bee!
This recipe features crispy cubed tofu and tender florets of broccoli covered in teriyaki sauce which only takes 30 minutes to put together and tastes a whole lot better than any takeout version out there.
It is fully loaded with flavor and is adaptable to your preferences; if you don’t like broccoli, swap it out for zucchini or mushrooms or whatever tickles your fancy. You can also enjoy this with any carbohydrate, be it a bowl of steaming rice or noodles.
Either way, this recipe is sure to become a weekly staple for your household.
Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish — usually tuna — which is then tossed over rice and topped with vegetables and umami-packed sauces like teriyaki sauce.
This vegan alternative uses tofu instead of fish and is finished off with crunchy cucumber, edamame, carrot and cabbage along with creamy avocado and sticky sushi rice.
There are also pieces of nori added to this dish which makes it unique. Served hot or cold, this dish is a great lunch time meal in any season. What is also great about this recipe is that it can be prepared and stored up to 5 days in the refrigerator before eating- which is great for weekly meal prep!
This sweet and spicy version of a build-your-own style teriyaki bowl is easily customizable and uses coconut rice- which just replaces water with coconut milk in the cooking process. What this does is add an extra layer of flavor and gives a richness to the dish overall.
The vegetables are also broiled instead of just baking them to ensure they are crunchy and just cooked through. The bowl is adaptable per what you have at hand but the core ingredients used include tamari, honey, onion, green onion, pineapple, bell peppers and broccoli.
The rice can also be swapped out with quinoa or noodles if that’s what you prefer.
Another soy-free teriyaki sauce is used for this bowl along with the addition of red bell peppers, Thai chili peppers (these are extra hot, so not for the faint-hearted) and makes use of some frozen veg and cooked rice to cut down on the preparation time and effort put into the bowl.
If you are not so keen on the spice, you can omit the chilies or use ones that do not rank as high on the scoville heat scale!
Between the marinated, sticky tofu, edamame and quinoa, this protein-packed meal is a complete knockout that will keep you satiated for a long time. It makes use of charred bell peppers which you can pick up at your local deli or make yourself during the cooking process.
Either way, make sure that you prep your veggies, sauce and quinoa ahead of time because this meal is ready in a flash once you get cooking. A great summer-themed twist on a teriyaki bowl, it is a must try!
This quick and easy meal is made that way by the use of shortcut ingredients from supermarkets or your local grocery store and will allow you to prep an entire week’s worth of high protein and high fibre meals in 15 minutes tops.
It features wild rice, baby corn, bamboo shoots, broccoli and carrot along with teriyaki-flavor pre-baked tofu from the store. It is an essential meal to add to your weekly menu if you are short on time.