Rainbow Teriyaki Bowl

Delight your taste buds with our Crispy Purple Cabbage, Edamame, and Brown Rice Glazed Teriyaki Bowl!  Experience the satisfying crunch of cabbage, the pop of edamame, and the wholesome goodness of brown rice, all dancing in the flavorful embrace of teriyaki-glazed eggplant and mushrooms.  A delightful twist to add a plant-powered flair to family meals.

When I first starting imagining this bowl together, I wasn’t sure how I was going to bring it all together.  I’ll tell you what though.  The teriyaki sauce addition was genius.  It combines the sweet notes of brown sugar with the umami richness of soy sauce, creating a perfectly balanced harmony. The gentle hint of garlic adds depth, making it a versatile and flavorful companion to elevate this dish.

This bowl is astonishingly easy to pull together, it’s vibrant, colorful, and nutritious.  I used brown rice as a base for the fiber content along with it being a source of calcium.

Let’s start with the health perks – purple cabbage, a feast for the eyes, brings a load of antioxidants to the party. Eggplant, my culinary sidekick, is not just low in calories but also high in fiber, ensuring a satisfying meal. Mushrooms, the umami ambassadors, not only elevate taste but also boost your immune system.

Now, let’s talk Teriyaki magic. Picture this: tender eggplant and savory mushrooms, sautéed to perfection and glazed with a rich teriyaki sauce. The result? A symphony of flavors that dance on your taste buds, making each bite a tantalizing experience.

Edamame, those protein-packed green gems, and brown rice, the reliable source of whole grains, complete this vibrant bowl. It’s not just a dish; it’s a celebration of colors, flavors, and the incredible benefits each ingredient brings.

Rainbow Teriyaki Bowl

January 5, 2024

by Sapna

Category Vegetarian

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Ingredients

For the Veggies:

• 1 c eggplant, diced into 1/2" cubes
• 1 c mushrooms, sliced (I used Baby Bella for this recipe)
• 2 c edamame, shelled
• 1 c purple cabbage, sliced
• 1 c broccoli florets
• 2 Tbsp sesame oil, divided
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 Tbsp garlic, minced
• 1 recipe brown rice
• 1 recipe teriyaki sauce

For the toppings:

• 4 radishes, sliced
• 1 jalapeno, sliced
• green onions, chopped
• Garlic Chili Sauce

Instructions

1. In a medium sized skillet, add 1 Tbsp sesame oil over medium heat.
2. Add the cabbage and broccoli florets to the pan.
3. Season with 1/4 tsp salt and 1/4 tsp pepper. Cook for 3-4 minutes until the veggies start to soften.
4. Turn off heat, toss in the edamame and cover to steam for 7-8 minutes until the edamame has warmed through.
5. In a separate skillet, heat the remaining 1Tbsp sesame oil.
6. Add in the eggplant and mushrooms. Season with the remaining salt and pepper.
7. Cook on low-medium heat for 8-10 minutes until the veggies have softened.
8. Add in 1/3 c teriyaki sauce and stir continuously to combine for 2-3 minutes.

To Assemble:

1. Divide brown rice between 4 bowls, then repeat the same with the cabbage and veggie mix.
2. Now divide the eggplant and mushrooms between the 4 bowls.
3. Garnish with radishes, jalapeno slices, and green onions.
4. Optionally, add a drizzle of the Garlic Chili Sauce for an extra kick to the bowl.
5. add half the sesame oil (1 Tbsp (15 ml) // adjust amount if altering number of servings) and all of the mushrooms to a large rimmed skillet and turn to medium heat. Sprinkle with salt and pepper and toss to coat. Cook the mushrooms for 10-15 minutes, stirring occasionally, or until reduced in size, lightly browned, and most of the moisture has cooked off. Transfer the mushrooms to a small bowl and set aside.

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Tags

Clean Eating,

dairy free,

Eat a Rainbow,

Healthy Meals,

plant based protein,

Plant Powered,

Quick and Easy Meals,

Rainbow Meals,

Teriyaki Bowl,

Vegan,

vegetarian

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