Teriyaki Vegetable Bowls
These bowls are healthy, delicious and packed with veggies! They are an easy to make meal for a weeknight, and they are super satisfying! Feel free to swap any of the veggies for your favorites, just keep in mind the cooking time might be a little longer if you are using hard vegetables like carrots or sweet potatoes (they take about 10 minutes in the steamer).
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- To make the sauce, the water, tamari, sugar, syrup, ginger, and garlic and bring to a simmer. Add the cornstarch mixture while whisking, and cook until it has thickened, about a minute longer. Remove from heat and set aside.
- Put the corn, zucchini, bell pepper, and mushrooms in a steamer basket. Steam everything but the corn for about 3 minutes (or until just softened and tender), then remove. Steam the corn for about 7 minutes more, then remove from the basket.
- To make the bowls, place a large handful of spinach at the bottom of 2 bowls, then top each with 1/2 cup of brown rice, sprinkle with green onions, then arrange the steamed veggies on top. Drizzle with the teriyaki sauce, sprinkle with sesame seeds, and serve!
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