Easy Teriyaki Rice Bowl with Roasted Vegetables

• Produce

  • 2 Baby bok choy
  • 16 Broccolini
  • 20 Crimini mushrooms
  • 2 Green onions

• Condiments

  • 1 Korean teriyaki sauce

• Pasta & Grains

  • 4 cups Brown rice, cooked

• Oils & Vinegars

  • 2 tbsp Sesame oil

Found on veggiesdontbite.com

Description

Ingredients

• 2 baby bok choy (see note)
• 16 broccolini stalks (see note)
• 20 crimini mushrooms (see note)
• 2 green onions, sliced
• 2 tablespoons sesame oil (use veggie broth if want oil free)
• 4 cups cooked brown rice
• Korean Teriyaki Sauce

Directions

• Preheat oven to 425 degrees.
• Wash and chop veggies into bite sized pieces (or keep them whole if you prefer). Mix in a bowl with sesame oil. I don’t use any salt or pepper for this because the sauce has plenty of flavor, but if you want to add some then feel free.
• Spread veggies on a parchment lined cookie sheet and roast for 15-20 minutes, start checking at 15 minutes for the doneness you prefer. Remove them when you get that perfect texture, for us it was 15 minutes because we prefer our veggies al dente.
• While the veggies are cooking, make rice and sauce. Slice green onions.
• When the veggies are done, put 1/2 cup rice in each bowl, divide veggies equally amongst the bowls, drizzle with teriyaki sauce and sprinkle with green onion slices. Devour!