This Vegan Teriyaki Glazed Eggplant Bowls Recipe features tender, caramelized eggplant coated in a savory teriyaki sauce. It’s a delicious and nutritious option for anyone looking to enjoy a plant-based meal.
The recipe is simple and quick to prepare, making it perfect for busy weeknights. Serve it over rice or quinoa for a complete meal that is both satisfying and flavorful.
Delicious Vegan Eggplant Bowls
These Vegan Teriyaki Glazed Eggplant Bowls are packed with flavor and nutrients. The eggplant is roasted until tender and then glazed with a homemade teriyaki sauce, served over a bed of rice or quinoa, and topped with fresh vegetables. The recipe takes about 30 minutes and serves 4 people.
Ingredients
- 2 medium eggplants, sliced into rounds
- 1/4 cup soy sauce or tamari
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 cups cooked rice or quinoa
- 1 cup steamed broccoli florets
- 1 red bell pepper, sliced
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Teriyaki Sauce: In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger until well combined.
- Roast the Eggplant: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush both sides with the teriyaki sauce. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
- Assemble the Bowls: Divide the cooked rice or quinoa among serving bowls. Top with roasted eggplant, steamed broccoli, and sliced bell pepper.
- Garnish and Serve: Drizzle additional teriyaki sauce over the top, and sprinkle with sesame seeds and chopped green onions. Serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 8g
- Protein: 6g
- Carbohydrates: 48g
