Veggie Teriyaki Bowl

Last week I made a shrimp version of this teriyaki bowl but decided to make a vegetarian version. Enjoy!

RECIPE CARD

TIME TO COOK: about 30 minutes

INGREDIENTS: SAUCE

• ¾ cup water

• 1 tbsp honey

• ¼ cup brown sugar

• ¼ cup soy sauce

• ¼ cup coconut aminos

• 6 cloves smashed garlic

• 1 shaved ginger root

INGREDIENTS: BOWLS

• 2 heads bok choy

• 2 heads of broccolini

• 5 shaved carrots

• 1 green pepper

• 2 cups uncooked wild rice

• 1 tbsp sesame oil

• 1 tbsp sesame seeds

INSTRUCTIONS

1. Cook wild rice according to packaging.

2. While rice cooks, make teriyaki by combining water, honey, brown sugar, soy sauce, coconut aminos, garlic cloves, and ginger root.

3. Clean and cut green pepper. Clean and chop bok choy. Shave 5 full carrots. Clean and chop broccolini.

4. When the rice has about 30 minutes left start cooking the vegetables. In a large sauté pan, add sesame oil on medium heat. Add all vegetables and decrease heat to low. Stir regularly for about 5 minutes.

5. After 5 minutes, add ½ teriyaki sauce to the vegetables. Sauté until vegetables are desired texture.

6. Add vegetables to the top of rice. Add additional soy sauce as desired.

7. Serve!

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