Teriyaki Bowl
- Baby Bok Choy
- Broccoli
- Brown Rice
- Spicy Kimchi
- Onion, Pepper, And Bean Sprout Stir Fry Vegetables
- Sesame Seeds
- Vegano Teriyaki Sauce
- Soy,
- Gluten,
- Sesame seeds
These Teriyaki Tofu Bowls are full of veggies and protein and perfect for an easy weeknight dinner! They’re so flavourful and perfect for the whole family!
Step 1: Boil water
Fill a medium sized pot with 1 1/2 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Step 2: Prep the rice
Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot is boiling, add rice, cover and reduce heat to a simmer, and cook for about 20 minutes or until done. Chef’s tip: If available, use a colander with small holes to rinse the rice.
Step 3: Prep the baby bok choy
Cut the baby bok choy crosswise in thin strips. Discard the base.
Step 4: Prep the broccoli
Cut the broccoli into bite sized pieces. Discard the core.
Step 5: Cook the vegetables
In a large pan on medium heat, add oil and saute the onion, pepper, bean sprouts, baby bok choy, and broccoli.
Step 6: Warm the Vegano Teriyaki Sauce
Add the Vegano Teriyaki Sauce and cook to your liking.
Step 7: Assemble your meal
To assemble, spoon out rice into bowls and top with cooked vegetables. Garnish with sesame seeds and kimchi.
| Per Serving | |
|---|---|
| Calories | 360 |
| Fat | 10g |
| Carbohydrates | 47g |
| Protein | 10g |
- Oil (coconut, vegetable)
