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Vegan Teriyaki Bowls

I love Teriyaki bowls, but sometimes I prefer eating them in a plant-based style! This recipe gives the traditional teriyaki bowls a run for their money, and it comes together in less than thirty minutes! I hope you enjoy :)

Vegan Teriyaki Bowls Recipe:

Yield: 2 Bowls

Cook Time: 30 Min


- 1 Sweet Potato, 1 in. Cubes

- 2 Tbsp Olive Oil

- 1 tsp Salt

- 1 tsp Black Pepper

- 1 Large Carrot, Peeled Into Ribbons

- 3 Green Onions, Diced

- 1 Cup Rice, Jasmine or Basmati

- 2 oz Soy Sauce

- 2 Cups Vegetable Stock

- Teriyaki Sauce 2 oz + Extra for Dipping

- 1 Cup Shelled Edamame


1. Wash and dry sweet potato, carrot, and green onions. Rinse rice using a fine mesh strainer.

2. Place rice in a small pot with vegetable stock and soy sauce, bring to a boil over high heat. Once boiling, reduce heat to medium and cover with lid.

3. Simmer for 15-20 minutes or until vegetable stock has reduced completely. Set aside, keeping lid on.

4. While rice is cooking, toss sweet potatoes with olive oil, salt, 2 oz teriyaki sauce and pepper. Roast sweet potatoes in a preheated oven at 400F. Roast for 10 minutes or until potatoes are fork tender.

5. Lastly, bring a medium pot of water to boil. Add carrot ribbons, and edamame.

6. Remove carrot strips after three minutes using tongs. Place on a paper towel lined plate, set aside.

7. After 7-8 minutes, strain the edamame and set aside. Dice green onions.

8. To build bowl, start with rice, then add carrot ribbons, edamame, sweet potatoes, and green onions. Serve with teriyaki sauce and top with black or white sesame seeds if you desire, enjoy!


- Purchasing vegetable stock can be expensive, one way to cut down on that cost is using bouillon cubes or powders. Simply add water and you’ll have vegetable stock in no time!

Click Link Below For Recipe:

Vegan Teriyaki Bowl Recipe-PDF
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