These easy island-inspired vegan teriyaki chicken bowls are complete with baked teriyaki soy curls, roasted red peppers, steamed broccoli, pineapple, sliced jalapeños, and a sweet, creamy coconut sauce. They’re packed with protein, veggies, antioxidants, and loads of flavor!
Here’s What You Need
- Soy Curls
- Your Favorite Teriyaki Sauce
- Rice – Jasmine or Basmati
- Broccoli – Steamed or Roasted
- Pineapple
- Red Pepper
- Jalapeño
- Optional – Coconut Cream Sauce
Let’s Make These Vegan Island Teriyaki Chicken Bowls
Not only are these island teriyaki bowls super healthy and delicious, but they’re also quick and easy to make! Like, spread some red peppers and teriyaki soy curls out on a baking sheet and pop them in the oven, easy. While those guys bake to perfection, steam some broccoli, or, to make it even easier, throw the broccoli on the same roasting pan and call it a day!
For the sauce, which is optional, blend a small can of sweetened condensed coconut milk, diced pineapple, a little lime zest, some lime juice, and you’re good to go! It adds a nice sweetness, but you could always skip this add some extra teriyaki, soy sauce, or tamari instead.
To recap, here’s how to make these bowls:
- Cook rice according to package
- Rehydrate soy curls and then drain any excess water. Toss them in some teriyaki sauce
- Bake soy curls and red peppers in the oven
- Steam broccoli or roast with the soy curls and red peppers in the oven
- Make coconut cream sauce by blending all ingredients in a small blender until smooth
Additional Toppings
I’m sure there are lots of toppings that would make this bowl even more delicious, like:
- Avocado
- Green Onions
- Cilantro
- Purple Cabbage
- Coleslaw
- Mango
- Sesame Seeds
More Recipes
Vegan Shawarma Chicken Bowl with Lemon-Tahini Dressing
Roasted Veggie Bowl with Golden Turmeric Tahini Sauce
Pretty Vegan Poke Bowl with Cashew Yum Yum Sauce
Vegan Island Teriyaki Chicken Bowl
Ingredients
- 4 Cups Cooked Rice
- 4 Ounces Soy Curls (Half of a Bag)
- ⅔ Cup Teriyaki Sauce
- 1 Bunch Broccoli Florets
- 1 Red Pepper Sliced
- 2 Cups Pineapple Chunks
- 1-2 Jalapeños Sliced
Coconut Cream Sauce (Optional)
- 7.4 Ounce Sweetened Condensed Coconut Milk
- 4 Ounces Diced Pineapple
- Zest & Juice from 1 Lime
Instructions
- Preheat oven to 425°F
- Rehydrate the soy curls by covering with hot water and letting them soak for about 10 minutes. When they’re soft again, drain and press out as much water as possible. I like to spread them out on a large kitchen towel and then fold the bottom half of the towel up and over the soy curls. Press down on the towel repeatedly, releasing as much water as possible. Return back to bowl and toss with teriyaki sauce
- Line a large baking sheet with parchment paper. Spread sliced red peppers out on half of the baking sheet and bake for 5 minutes
- Remove red peppers from the oven and add the soy curls to the other half of the baking sheet and return to the oven. Bake for another 20 minutes, tossing halfway through
- To steam broccoli, fill a large pot with about an inch of water and bring to a boil. Place the broccoli florets in a steamer basket inside the pot. Cover with a lid, reduce the heat to low, and simmer for 8-10 minutes, or until the broccoli is bright green and tender. Alternatively, you can roast the broccoli with the soy curls and red peppers for about 18-20 minutes
- While your veggies are roasting, make the coconut cream sauce by adding all ingredients to a small blender and blending on high until creamy
- Add rice, teriyaki soy curls, red pepper, broccoli, pineapple, and jalapeño to bowls and top with coconut cream sauce
Nutrition
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these island-inspired teriyaki bowls and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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