Teriyaki Veggie Bowls
Servings: 4 servings
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!
Ingredients
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
Instructions
- 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.
Notes
- 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.
Nutrition Facts
Teriyaki Veggie Bowls
Amount Per Serving (1 g)
Calories 154
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 8mg3%
Sodium 838mg36%
Potassium 584mg17%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 13g14%
Protein 5g10%
Vitamin A 4149IU83%
Vitamin C 81mg98%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.