Well, I am going on month two here in Connecticut. Now that it is Fall in New England, my love for the North East grows stronger. The beauty of the changing foliage here is indescribable. Although there are many things I love here, there are many things I miss from Southern California, one of which is the great food. An awesome restaurant I had recently discovered there, "True Food Kitchen", seriously has one of the best Veggie Teriyaki Bowls I have ever tried. Since I can no longer enjoy this fabulous restaurant I decided to create my own healthy Veggie Teriyaki Bowl at home. It may not be the same, but sautéed veggies, topped with avocado and sesame seeds, sure hits the spot.
1/2 C. Chopped Red Bell Pepper
2 C. Broccoli
1/2 C. Chopped Onion
1/2 C. Snow Peas
3/4 C. Sliced Mushrooms
1 Avocado Sliced
2 C. Cooked Brown Rice {I use precooked brown rice in the packets when I am rushed for time}
1 1/2 C. of Trader Joes Soyaki Sauce- Gluten Free Vegan Teriyaki Recipe Here
{can sub out any teriyaki sauce if you like}
1 T. Cooking Oil of your choosing to sauté veggies or use water to sauté
1 T. Sesame Seeds
{Makes 2 Servings}
Directions:Heat oil in large sauté pan. Add the chopped veggies (except avocado), sauté for 4-6 minutes until tender. Add one cup of teriyaki sauce bring to a slow boil. Once the veggies are coated and the sauce is heated remove from heat. Divide the rice placing one cup of cooked rice in each bowl. Drizzle the remaining sauce over the rice (1/4 C. on each bowl of rice). Top with the stir fried veggies. Place half of sliced avocado on each bowl. Sprinkle with Sesame Seeds.
Enjoy!!
