Veggie Teriyaki Bowl
Prep Time
20 minutes
Number of Servings
Serves 2
Ingredients
Sauce
- [q:1/2] cup light soy sauce
- 3 Tbsp brown sugar
- 2 tsp dried chili flakes
- 1 Tbsp honey (vegan option: use agave or maple syrup)
Bowl
- 1 Tbsp oil
- 1 onion, roughly diced
- 1 tsp grated garlic
- 2 tsp grated fresh ginger
- 1 red bell pepper, roughly diced
- 1 courgette (zucchini), cut into bite-sized pieces
- 2 oz long-stem broccoli, cut into small florets
- 6 to 8 baby corn cobs
- 1 medium aubergine (eggplant), cut into bite-sized pieces
Directions
- Combine all sauce ingredients in a bowl, mix well, and set to one side.
- Heat oil in a wok over medium-high heat, add onion, garlic, and ginger. Fry until fragrant and onion is translucent. Add remaining vegetables and stir-fry for 3 to 4 minutes. Add sauce mixture, bring to boil, and simmer for 3 minutes.
- If desired, serve on top of freshly steamed rice or springy noodles.
Nutrition Info
Without rice or noodles: 369 Calories, 14 g Protein, 67 g Carbohydrates, 14 g Fiber, 9 g Total fat (1 g sat), 2,334 mg Sodium, [nut:5] Vitamin B6, C, [nut:4] Vitamin K, Folate, Phosphorus, [nut:3] Vitamin B2 (riboflavin), B3 (niacin), Magnesium, Potassium, [nut:2] Vitamin B1 (thiamine), E, [nut:1] Vitamin A, Calcium, Iron, Zinc