Let's face it -- there are only so many naked vegetables you can eat and enjoy. When you reach your breaking point of raw food and salads, try reinventing your vegetable dishes and become reacquainted with them like an old friend. Try tasting them in a new light with different spices and seasonings, like with this Teriyaki Rice Bowl recipe.
Stir-fry is a great way to incorporate vegetables into your meal, and you can recreate a stir-fry to no end with varying sauces and flavors to keep it exciting. With that in mind, here is a basic Teriyaki Rice Bowl recipe as a starting point. Serve it over white rice, or brown rice for an extra nutritional boost.
This starter recipe includes the basics -- broccoli, carrot, bell pepper, zucchini and onion. Also, because this is an Asian teriyaki recipe, thrown in some crunchy water chestnuts as well, which excellently absorb the sauce. If you'd like additional components, consider mushrooms, pineapple, tofu, etc.
Once you get the basics of stir-fry down, try mixing it up with some Chinese sweet and sour, Thai basil, Indian curry, Cajun heat -- let your taste buds run wild. You'll appreciate eating vegetables more than ever!
- 1 head broccoli, chopped
- 1 carrot, chopped
- 1 bell pepper, julienned
- 1 zucchini, chopped
- 1/2 onion, chopped
- 1 (8-oz) can water chestnuts
- 2 tbsp sesame oil
- 1 1/2 cups rice, cooked
- Toasted sesame seeds (optional)
- 1/2 cup soy sauce
- 1/2 cup extra virgin olive oil
- 2 tbsp brown sugar
- 1 garlic clove, minced
- 1 tsp fresh ginger, minced
In a bowl, whisk together the soy sauce, extra virgin olive oil and brown sugar until the sugar has dissolved. Stir in the minced garlic and ginger.
Next, heat the sesame oil in a large skillet. Add the onion, broccoli and carrot. Once the onion turns translucent and the broccoli turns bright green, add the bell pepper, zucchini and teriyaki dressing. Add the water chestnuts after the remaining vegetables are mostly cooked.
Serve the teriyaki vegetables over the cooked rice.