A Happy, Healthy Family

7.22.2016

Soy-Free Teriyaki Rice Bowl


This post contains an affiliate link.

I love plain brown rice with vegetables, and I love teriyaki sauce, but I don't love the fact that most of it, especially what you can buy in the grocery store, uses soy sauce as a base. I used to make this dish with a delicious bottled teriyaki sauce, but it always bothered me that I was pouring soy all over our food, so I finally decided to do some research.

I set out on a search for a recipe for soy-free teriyaki sauce, and I kept coming across an ingredient called coconut aminos. It's a common soy sauce or tamari substitute made from coconut sap and a little salt (just a fraction of the amount you'll find in soy sauce), and it adds an umami flavor to dishes. After seeing it in many, many healthy recipes online, I decided to get some.

I had a hard time finding it in a store, though, so I ordered mine here.

I also found a recipe for soy-free teriyaki sauce from Paleo Newbie here (we don't eat paleo at all, but if you do, coconut aminos seems to be a popular paleo ingredient), and I have adapted it just a tad to suit my tastes.

This recipe is super-easy, and if you have some time in the morning while the kids are playing or even the night before, make this ahead of time to give the rice a little time to soak up the sauce!






print recipe

Soy-Free Teriyaki Rice Bowl
This dish layers tons of vegetables over a bed of brown rice, and everything is tossed in a soy-free teriyaki glaze.
Ingredients
  • 4 c cooked brown rice
  • 2 red bell peppers, sliced into thin strips
  • 2 carrots, sliced into thin strips
  • 2 small yellow onions, sliced into thin strips
  • 2 zucchini, sliced into thin strips
  • 4 c broccoli florets
  • 1/2 c coconut aminos
  • 1/2 c raw honey
  • 1/4 c juice from fresh oranges
  • 1 T ground ginger
  • 2 garlic cloves, minced
  • 2 T rice vinegar
  • 1 T sesame oil
  • pinch crushed red pepper
  • 1 t sea salt
  • 1 t toasted sesame seeds
Instructions
1. In large skillet, saute red pepper, carrots, onions, zucchini, and broccoli in a few tablespoons of water for about 10 minutes or until crisp-tender. Be careful not to overcook.2. Meanwhile, in a small saucepan, combine coconut aminos, honey, juice, ginger, garlic, vinegar, oil, crushed red pepper, and salt over medium heat. Bring to a boil and stir for another 2 minutes.3. Remove sauce from heat and stir in sesame seeds.4. Combine cooked vegetables with brown rice, and pour sauce over everything. Mix well.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings



Enjoy!

No comments:

Post a Comment