This week’s brown rice bowl is ready in 20-minutes and combines the flavors of teriyaki and miso. It’s packed with umami, plant-based protein and tons of fiber (which 95% of Americans aren’t getting enough of!) Read on for the full recipe details. If you make this teriyaki brown rice bowl let us know!
Teriyaki Miso Brown Rice Bowl
Course: Lunch, DinnerCuisine: Asian, AmericanDifficulty: Easy2
servings5
minutes15
minutes20
minutesTeriyaki Miso Brown Rice Bowl That’s ready in 20 minutes or less
Ingredients
1/2 Bell Pepper
2 green onion
10 oz brown rice
1/2 can chickpeas
1/2 small onion
2 tbsp miso paste
1 handful oyster mushrooms
2 tbsp teriyaki sauce
Directions
- Grab a medium-sized pan and begin heating brown rice with a 1/2 cup of water. Heat brown rice on medium heat.
- While brown rice is heating up chop up the onions, bell pepper, green onion, mushrooms and rinse and drain chickpeas.
- Add chopped ingredients to brown rice and mix in teriyaki and miso paste. Continue to warm brown rice in the pan for about 10 minutes
- Let’s plate! Spoon the brown rice into a bowl. If you’d like garnish with some greens (like arugula!) do so.
Notes
- we used this brandof frozen brown rice which was a big-time saver
- If your soy or gluten-free try this brand if soy-free and this brand if gluten-free
- We used oyster mushrooms but white or brown common mushrooms work too
- Be careful with what teriyaki sauce you use if you’re soy or gluten-free. We used this brand which is soy and gluten-free but not all teriyakis will be free of those allergens.
I hope you enjoyed this recipe! If you’re interested in staying updated on general Refolo news, then join our email list! Here you’ll find an overview of the type of content you can expect from our blog or when you join our email list. Check out Refolo’s recipe planner that includes our database of 20-minute plant-based recipes here. To learn more about Refolo, go here.
