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–+ servings
Teriyaki soy curls on a bed of rice with red pepper, broccoli, pineapple, jalapeño, and coconut cream sauce

Vegan Island Teriyaki Chicken Bowl

Allison Mulcahy
These easy island-inspired bowls complete with baked teriyaki soy curls, roasted red peppers, steamed broccoli, pineapple, sliced jalapenos, and a sweet, creamy coconut sauce.  They're packed with protein, veggies, antioxidants, and loads of flavor!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Hawaiian, Healthy, Plant-Based, Vegan
Servings 4 Bowls
Calories 389 kcal

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

Calories: 389kcalCarbohydrates: 68gProtein: 17gFat: 5gSaturated Fat: 1gSodium: 1384mgPotassium: 298mgFiber: 3gSugar: 15gVitamin A: 1019IUVitamin C: 82mgCalcium: 38mgIron: 1mg
Tried this recipe?Tag me @mnveghead