These teriyaki veggie bowls are one of our favorite dinners to make! They’re healthy, quick, and so easy to make. Perfect for busy weeknights!

teriyaki veggie bowl with fork

Healthy Teriyaki Vegetable Bowls

Teriyaki! It’s just so fun to say and it’s my saving grace for sushi. *GASP* I know, I don’t eat sushi. Are you all dying a little? It’s true. I find it odd and I don’t enjoy it. Yes, it’s true that I’ve only tried the California roll, but it wasn’t good and I don’t really get the raw fish thing so why would I try more? I can’t possibly be the only one out there, could I? Cade loves the stuff so if we go I always order one of the teriyaki chicken or teriyaki veggie bowls. They are so good!!

I wasn’t completely sure if you all would want a recipe for our teriyaki veggie bowls since it’s really nothing special, but for some reason we just love these things!

So, I got brave, posted a not so pretty picture on Instagram and asked if you all would be interested in the vegetable bowl recipe and good mercy, the answer was a loud yes!!

Just goes to show that I have no idea what people want. Sometimes I post a recipe that was crazy good and I feel like it doesn’t go as wild on Pinterest as I’d like. But then there are recipes like this teriyaki bowl that everyone loves! You guys, we make these teriyaki vegetables all the time and almost always serve them over rice. Quick and simple!

read more: Love Asian recipes? Try our Thai Noodles with Peanut Sauce next!

teriyaki vegetables in white bowl next to fork

Teriyaki Veggie Bowl Ingredients

This quick vegetarian dinner requires few ingredients and is incredibly flexible. Here’s what we used in these teriyaki veggie bowls: 

  • Low-sodium soy sauce
  • Brown sugar
  • Ground ginger
  • Garlic oil
  • Butter
  • Veggies
  • Cooked rice


What Veggies Are Best in Teriyaki Bowls?

You will want to choose good, fresh vegetables for your veggie bowls. These include: mushrooms, carrots, sugar snap peas, broccoli, white or yellow onion, bell peppers-any color, green onion, water chestnuts, and baby corn. You could also add, bok choy, cabbage, asparagus, zucchini, mung bean sprouts, or spicy peppers.

Mix and match the veggies in this healthy family dinner to suit your own tastes! 

How to Make Teriyaki Veggie Bowls

Here’s a rundown of how we made the teriyaki vegetables and assembled the bowls: 

  1. Sauté the chopped vegetables in a mixture of garlic oil and butter. 
  2. Once tender, remove the skillet from the heat and stir in the homemade teriyaki sauce. 
  3. Serve the teriyaki veggies over rice and enjoy! 

teriyaki bowl next to fork

Tips for Making Teriyaki Veggie Bowls

Because the homemade teriyaki comes together in a minute or two, we don’t mind making a fresh batch every time we want teriyaki vegetables. But you’re welcome to use a store-bought teriyaki sauce or another Asian marinade, if desired. 

When cooking the teriyaki veggies, make sure your skillet is large enough that the vegetables will be sautéed rather than steamed. If the skillet is too small, the veggies will pile on top of each other and release lots of water. 

Lastly, if you can’t find garlic oil at your grocery store, you can make your own by mincing garlic into a bowl of neutral oil and allowing to sit for 30 minutes.

More TERIYAKI Recipes:

Teriyaki Veggie Bowls

Teriyaki Veggie Bowls

4.80 from 5 votes
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes


These teriyaki veggie bowls are one of our favorite dinners to make! They're healthy, quick, and so easy to make. Perfect for busy weeknights!


Teriyaki Sauce:

  • 1/4 cup soy sauce, low-sodium
  • 2 tablespoons brown sugar, (depending on your brand of soy sauce you could use more or less)
  • 1/4 teaspoon ground ginger

Veggie Bowls:

  • 1 tablespoon garlic oil, (see note)
  • 1 tablespoon unsalted butter
  • 1 zucchini, , chopped
  • 1 red bell pepper, , chopped
  • 1 cup steamed broccoli, , chopped
  • 1 cup green beans and peas
  • 1 large carrot, , peeled and chopped
  • 1 yellow crook neck squash, , chopped
  • 1/3 cup baby corn
  • white or brown rice, cooked


  • In a small bowl, combine the teriyaki sauce ingredients and set aside.
  • In a large saute pan over medium heat, add the garlic oil and butter.
  • As the butter melts down, add the veggies and stir-fry until tender, about 5 minutes. (Make sure your pan is big enough that they don't steam.)
  • Quickly remove from the heat and stir in the teriyaki sauce.
  • Allow to sit in the hot pan over a turned off but still warm burner for a few minutes, stirring often, and serve over rice.


  • You may want to double the sauce if you like saucy veggies.
  • Garlic oil is sold in most grocery stores next to the olive oil, or you can make your own by mincing garlic into a bowl of oil and allowing to sit for 30 minutes.
store left overs in the refrigerator for 2-3 days


Serving: 1gCalories: 154kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 838mgPotassium: 584mgFiber: 4gSugar: 13gVitamin A: 4149IUVitamin C: 81mgCalcium: 53mgIron: 1mg
Author: Sweet Basil
Course: 100 Family Favorite Easy Healthy Recipes
Cuisine: Asian

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