Teriyaki Bowl

Teriyaki Bowl
  • Baby Bok Choy
  • Broccoli
  • Brown Rice
  • Spicy Kimchi
  • Onion, Pepper, And Bean Sprout Stir Fry Vegetables
  • Sesame Seeds
  • Vegano Teriyaki Sauce
30 mins
Contains Allergens:
  • Soy,
  • 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)

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