Teriyaki Veggie Bowls

4.80 from 5 votes

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!

Prep Time15

Cook Time8

Total Time23

Course: 100 Family Favorite Easy Healthy Recipes

Cuisine: Asian

Keyword: main dish, rice, teriyaki, vegetables, vegetarian

Servings: servings

Author: Sweet Basil

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

In a small bowl, combine the teriyaki sauce ingredients and set aside.
1/4 Cup Soy Sauce, 2 Tablespoons Brown Sugar, 1/4 teaspoon Ground Ginger
In a large saute pan over medium heat, add the garlic oil and butter.
1 Tablespoon Garlic Oil, 1 Tablespoon Unsalted 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.)
1 Zucchini, 1 Red Bell Pepper, 1 Cup Steamed Broccoli, 1 Cup Green Beans and Peas, 1 Carrot, 1 Yellow Crook Neck Squash, 1/3 Cup Baby Corn
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.
White or Brown 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