PP or PS Easy Teriyaki Bowl

Chef: Brittany Jaroudi, The Jaroudi Family

Makes: 2 Servings

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

INGREDIENTS

Base

• 1 c cooked edamame, tempeh, or tofu (or bean/legume of your choice)

• I c cooked bulgur wheat (or your favorite whole grain)

• 1 c chopped broccoli

• 1 c cooked Baby Bok Choy

• ½ c shredded carrots

• ½ c chopped bell pepper or cucumbers

• 1 red onion, diced, or 2 scallions, chopped

• 2 T raw sesame seeds (PS only, optional)

Teriyaki Sauce

• ½ c vegetable broth

• 1-2 T rice vinegar (Start with 1 T and see if you want to double)

• 1 pitted date

• 1 t white miso

• 2 t tapioca starch, arrowroot powder, or cornstarch

• 1 lg clove garlic, minced

• ¼ t ground ginger

DIRECTIONS

1. Cook whole grains and beans/legumes. Water sauté vegetables.

2. In a large bowl add in all ingredients – leave out sesame seeds (if PP)

3. In a high-speed blender, blend all teriyaki sauce ingredients until smooth. Pour the teriyaki sauce ingredients into a saucepan and whisk on medium-high heat. Bring the mixture to a simmer and turn off the heat. The sauce should be thick.

4. Pour the desired amount of sauce over the teriyaki bowl.

5. Top with raw sesame seeds (if PS).

TIP

1. If you have extra teriyaki sauce keep refrigerated until ready to use. The sauce will keep for 5 days.

Brittany Jaroudi runs a plant-based cooking YouTube channel named The Jaroudi Family. She has developed hundreds of delicious, easy, and family-friendly recipes focused on a whole food plant-based lifestyle. She has an M.Ed. in education and a certificate in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies. Currently, she is the co-leader of the Pittsburgh Plant-Based Support Group in partnership with PlantPure Communities offering free nutrition education classes and cooking courses. Follow Brittany at: The Jaroudi Family, YouTube, Facebook, Instagram.