TERIYAKI ROMANESCO BEET BOWL

Roasted Romanesco and sweet beets perch atop a bed of purple rice, drizzled with a delicious teriyaki glaze. This dish is sweet and salty and done in a pinch. It’s a wonderful way to kick off the New Year with nutritious grains and filling veggies. Perfect for a weeknight dinner after work, or snazzy enough for a dinner to ring in a healthy and happy new year with company.

  • Yield: 4 servings

Ingredients

VEGETABLES

  • 1 medium head of Romanesco or broccoli (florets only), chopped
  • 6 small beets, peeled (if preferred) and quartered
  • 1 Tablespoon olive oil

TERIYAKI GLAZE

  • 1/2 cup soy sauce
  • 2 Tablespoons mirin (or 2 Tablespoons rice wine vinegar with 1 Tablespoon vegan sugar)
  • 2 Tablespoons brown sugar
  • 1/2 Tablespoon sesame oil
  • 1/4 cup vegan granulated sugar
  • 1 Tablespoon fresh ginger, grated
  • 3 large garlic cloves, minced
  • 1/4 cup cold water
  • 1/2 Tablespoon cornstarch

GRAIN

• 2 cups cooked rice (or quinoa, millet, etc.)

Directions

FOR THE VEGETABLES

  1. Preheat oven to 400° F. Arrange the prepared vegetables on a baking sheet lined with parchment paper or silicone baking mat and drizzle with the oil. Bake for 35 minutes or until the beets are tender.
  2. While the vegetables cook, prepare 2 cups of cooked rice according to package directions.

FOR THE GLAZE

  1. Whisk together the teriyaki glaze ingredients, excluding the water and cornstarch, in a small saucepan over medium-high heat. When the sugar is dissolved and the sauce is hot, whisk together the cold water and cornstarch in a small bowl. Slowly whisk the cornstarch mixture into the sauce. Continue to whisk, simmering, until the glaze thickens; remove from heat.
  2. For each serving, place 1/2 cup of the cooked rice in a bowl and top with a fourth of the roasted vegetables and 1/2 cup of the glaze.
  3. Enjoy!

Note

About the Chef

Katie Henry

Katie Henry is the photographer, recipe-developer, and host of the Alaska vegan food blog, Produce On Parade. She’s also the author of the cookbook, Pure & Beautiful Vegan Cooking, published in April 2016 by Page Street Publishing, a division of MacMillan. She was born and raised in Alaska where her husband, toddler, and their two rescue dogs live happily. Their family went vegan in April 2013, even the pups.

Learn more about Katie at: http://www.produceonparade.com

Follow her at: http://www.instagram.com/produceonparade

  • Yield: 4 servings
  • Ingredients:

    VEGETABLES

    • 1 medium head of Romanesco or broccoli (florets only), chopped
    • 6 small beets, peeled (if preferred) and quartered
    • 1 Tablespoon olive oil

    TERIYAKI GLAZE

    • 1/2 cup soy sauce
    • 2 Tablespoons mirin (or 2 Tablespoons rice wine vinegar with 1 Tablespoon vegan sugar)
    • 2 Tablespoons brown sugar
    • 1/2 Tablespoon sesame oil
    • 1/4 cup vegan granulated sugar
    • 1 Tablespoon fresh ginger, grated
    • 3 large garlic cloves, minced
    • 1/4 cup cold water
    • 1/2 Tablespoon cornstarch

    GRAIN

    • 2 cups cooked rice (or quinoa, millet, etc.)

  • Directions:

    FOR THE VEGETABLES

    1. Preheat oven to 400° F. Arrange the prepared vegetables on a baking sheet lined with parchment paper or silicone baking mat and drizzle with the oil. Bake for 35 minutes or until the beets are tender.
    2. While the vegetables cook, prepare 2 cups of cooked rice according to package directions.

    FOR THE GLAZE

    1. Whisk together the teriyaki glaze ingredients, excluding the water and cornstarch, in a small saucepan over medium-high heat. When the sugar is dissolved and the sauce is hot, whisk together the cold water and cornstarch in a small bowl. Slowly whisk the cornstarch mixture into the sauce. Continue to whisk, simmering, until the glaze thickens; remove from heat.
    2. For each serving, place 1/2 cup of the cooked rice in a bowl and top with a fourth of the roasted vegetables and 1/2 cup of the glaze.
    3. Enjoy!
  • Note:

    About the Chef

    Katie Henry

    Katie Henry is the photographer, recipe-developer, and host of the Alaska vegan food blog, Produce On Parade. She’s also the author of the cookbook, Pure & Beautiful Vegan Cooking, published in April 2016 by Page Street Publishing, a division of MacMillan. She was born and raised in Alaska where her husband, toddler, and their two rescue dogs live happily. Their family went vegan in April 2013, even the pups.

    Learn more about Katie at: http://www.produceonparade.com

    Follow her at: http://www.instagram.com/produceonparade

  • Credit:

    Roasted Romanesco and sweet beets perch atop a bed of purple rice, drizzled with a delicious teriyaki glaze. This dish is sweet and salty and done in a pinch. It’s a wonderful way to kick off the New Year with nutritious grains and filling veggies. Perfect for a weeknight dinner after work, or snazzy enough for a dinner to ring in a healthy and happy new year with company.

 

 

 

 

 

 

 

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