Sheet pan teriyaki vegetable rice bowls
Roasted broccoli, carrots, peppers and edamame tossed in a quick homemade teriyaki sauce and piled over jasmine rice, better than takeout and great for lunches.
- 45 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.92 a serving
- 480 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups jasmine rice, rinsed
- 1 broccoli, cut into florets
- 2 carrots, sliced on an angle
- 1 red bell pepper, cut into chunks
- 1½ cups frozen shelled edamame, thawed
- 2 cloves garlic, grated
- 1 tsp fresh ginger, grated
- 2 stalks green onions, sliced (optional)
- 1 tsp sesame seeds (optional)
From your pantry
- 2¾ cups water, divided
- 2 tbsp vegetable oil
- ½ tsp salt
- ⅓ cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
Each serving has about 480 calories, 16 g protein, 84 g carbs and 11 g fat, and costs about $1.92 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No broccoli? Frozen broccoli works.
- No red bell peppers? Yellow bell peppers work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Put the rice and 2¼ cups water in a medium and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, turn the heat to low and cook 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
On a large , the broccoli, carrots, pepper and edamame with the oil and salt.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
20 to 22 minutes, stirring once, until the broccoli is at the tips.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 21 min
Meanwhile, the soy sauce, the rest of the water, the brown sugar, garlic, ginger, vinegar and cornstarch in a small .
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring it over medium heat, , and cook 1 to 2 minutes, until thick and glossy.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heatTimer: 1 min 30 sec
Dolly’s tip: It thickens fast once it bubbles. Take it off the heat as soon as it coats a spoon.half the sauce over the vegetables on the pan and .
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Serve the vegetables over the rice with the rest of the sauce, green onions and sesame seeds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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