Teriyaki Brown Rice Bowl

Lori Hartnett Leave a Comment

This restaurant favorite is easier to make at home than you may think. It’s one complete meal in a bowl – you’ve got this! And if you prefer chicken, check out my Fresh Tip.

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Teriyaki Brown Rice Bowl
Vegetarian, Vegan, Dairy Free, Nut Free
  1. MIX soy sauce, brown sugar, vinegar, garlic, ginger and cornstarch; set aside.
  2. HEAT oil in large skillet or wok over medium heat several minutes. Add carrots; cook 2 minutes, stirring occasionally. Add broccoli; cook 2 minutes, stirring occasionally. Stir in mushrooms and bok choy; continue cooking about 2 minutes or until bok choy is partially wilted, stirring occasionally. Stir in tofu and Teriyaki Sauce; continue cooking 3 to 5 minutes to thicken slightly.
  3. SPOON hot rice into bowls. Top with vegetable mixture and avocado; sprinkle with seeds.
Fresh Tips


Use 1/2 pound cubed skinless raw chicken for tofu. Add with broccoli and continue as directed.

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