Teriyaki Summer Veggie Hippie Bowl

Hippie bowls are a favorite vegetarian meal, being a quick and convenient way to get all the nutrients you need. As a bonus, these bowls are completely customizable—whether you’re in the mood for something Cajun, Mediterranean, Asian, or anything else, there’s a way to spin these to your tastes.

Generally, hippie bowls consist of whole grains, veggies, a plant-based protein (such as chickpeas or tofu), and the sauce of your choice. Creamy sauces are always a hit with these bowls, but a drizzle of teriyaki sauce can be a deliciously light way to add a hit of flavor. Add in your favorite seasonal veggies, and you have a refreshing meal that’s perfect at home or on the go!

Teriyaki Summer Veggie Hippie Bowl

1 medium zucchini, sliced into 1/4” half-rounds

1 medium yellow squash, sliced into 1/4” half-rounds

1/2 tsp salt

2 TBSP sesame oil, divided

1/2 tsp ground ginger

12 oz firm tofu, sliced 1/2” thick

2 TBSP teriyaki sauce

2 cups cooked brown rice

1 cup shredded carrots

2 TBSP toasted sesame seeds

Preheat the oven to 400F, and line a baking sheet with parchment paper. Toss the zucchini and squash with the salt, and allow to sit for 15 minutes; pat dry with a paper towel, then toss with 1 TBSP sesame oil and ginger. Arrange in a flat layer on the baking sheet, then roast for 20-25 minutes, stirring halfway through.

While the zucchini and squash are roasting, place a sauté pan on medium heat, and pour in the remaining sesame oil. Once hot, put the tofu slices in the pan; cook for 4-5 minutes on each side, until golden brown. In the last minute of cooking, brush the tops of the tofu slices with the teriyaki sauce.

To serve, divide the rice evenly among 4 bowls. Arrange the zucchini, squash, and carrots in the bowl, and layer the tofu on top. Garnish with the sesame seeds, and serve.

Serves 4.


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