A couple of weekends ago, Husband surprised the kids and I with a spontaneous day trip to Dallas. We live in the suburbs and don’t get into the “big city” very often so this was quite the adventure. Before we set out, I checked Happy Cow to find a plant-based friendly restaurant. We decided on a very interesting looking health food chain called True Food Kitchen.
The decor was very earthy and inviting with large planters of herbs lining the walkway inside. The menu boasted smoothies, fresh pressed juices, and dishes for many dietary plans (gluten-free, vegetarian, vegan) that changes seasonally. I landed on the Teriyaki Quinoa Bowl. I should have taken a picture of the dish, but we were all so hungry that I dove right in. Naturally, the kids decided they NEEDED to try my meal, and they loved it! I resolved to try to recreate the dish and put it on my meal plan when we arrived back home. We spent the rest of the afternoon at Reverchon Park, playing on the playground and walking the trails.
While this dish isn’t exactly like what we ate at True Food Kitchen, it sure was tasty and fairly easy. I made a big batch of brown rice and quinoa (a premixed blend), steamed some veggies, and made a quick Teriyaki sauce all in about 35 minutes. If you make the brown rice and quinoa on your meal prep day, this dish will take less than 20 minutes which is perfect for busy week nights. The leftovers were even yummy cold, reminiscent of leftover Chinese takeout.
One note about the sauce; I do not care for super sweet Teriyaki sauces (typically made with copious amounts of brown sugar). Test the sauce before you add it to the steamed veggies and decide if it needs to be adjusted to your liking. Just don’t burn your tongue like I did!
Teriyaki Veggie Bowl
- 2 cups brown rice and quinoa blend (or any grain you’d like)
- 4.5 cups water
- 4 carrots, peeled and thinly sliced ( I used tricolor carrots)
- 1 head of broccoli, cut into small florets
- 1 large zucchini, diced
- 1-2 heads of bok choy, chopped
- 1 avocado
- Sesame seeds (optional for garnish)
For Teriyaki Sauce:
- 1/2 cup coconut aminos
- OR you could substitute 1/2 cup gluten-free Tamari (or low sodium soy sauce) and 2 TBS maple syrup
- 2 TBS rice vinegar (apple cider vinegar would also work)
- 1 clove garlic, grated
- 2 tsp fresh ginger, grated
- Pinch of crushed red pepper flakes
- Rinse the brown rice and quinoa well in a fine mesh strainer. Add it to a pot on the stove with the water. Bring the pot to a boil, then down to a simmer. Cover with a lid and cook according to package directions (my package said 30-35 minutes with the lid on then stand for 5 minutes off the heat)
- While the grains are cooking, add the carrots and broccoli to a deep skillet or pot with a lid and 1/4 cup of water. Over medium heat, steam the broccoli and carrots for 4 minutes.
- Add the zucchini and bok choy to the veggie skillet and steam with the lid on for another 3 minutes. All the veggies should be tender, but still brightly colored.
- While the veggies are steaming, combine all of the ingredients for the sauce in a pan over medium-high heat. Bring to a boil for 3-5 minutes, stirring frequently until the sauce thickens. If you wish, you may make a slurry with a little cornstarch or arrowroot powder and a little cool water and add it to the sauce to thicken it without boiling.
- When the veggies have finished steaming, pour off any extra water that remains in the pan (This is important! I forgot to do this once and ended up with watery sauce. Don’t be like me. Drain off the water!). Pour the thickened Teriyaki sauce over the veggies and stir well to combine.
- To serve, place the brown rice and quinoa into a bowl and add 1/4 of the veggies on top. Add 1/4 of the avocado to each dish and sprinkle on some sesame seeds for garnish (and extra protein!). Serve immediately. Store any leftovers in separate containers in the fridge for 3-5 days (3 days for the veggies, 5 days for the grains). Serves 4.
Have you ever re-created a dish from a restaurant? How did it turn out? Share with us!!
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