Easy Teriyaki Quinoa Bowl (Printable)

A vibrant bowl with crispy protein, spiralized vegetables, sweet mango, and homemade teriyaki sauce over fluffy quinoa.

# Components:

→ Protein

01 - 14 oz extra-firm tofu, pressed and cubed, or 14 oz boneless, skinless chicken breast, cut into cubes
02 - 2 tablespoons cornstarch
03 - 1 tablespoon olive oil

→ Grains

04 - 1 cup quinoa, rinsed
05 - 2 cups water or vegetable broth

→ Vegetables & Fruit

06 - 2 medium zucchini, spiralized
07 - 2 medium carrots, spiralized
08 - 1 ripe mango, peeled and diced
09 - 2 spring onions, thinly sliced
10 - 1 tablespoon sesame seeds, optional

→ Teriyaki Sauce

11 - 1/4 cup gluten-free soy sauce or tamari
12 - 2 tablespoons maple syrup or honey
13 - 1 tablespoon rice vinegar
14 - 2 teaspoons toasted sesame oil
15 - 2 teaspoons fresh ginger, grated
16 - 2 cloves garlic, minced
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu or chicken cubes with cornstarch and olive oil. Arrange in a single layer on the prepared baking sheet.
03 - Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crisp or chicken is cooked through and lightly browned.
04 - Rinse quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
05 - Spiralize zucchini and carrots using a spiralizer or julienne peeler. Set aside.
06 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer. Stir in the cornstarch slurry and cook until thickened, approximately 1-2 minutes. Remove from heat.
07 - Divide cooked quinoa among serving bowls. Top with spiralized vegetables, baked tofu or chicken, diced mango, and spring onions. Drizzle with teriyaki sauce and sprinkle with sesame seeds if desired.
08 - Serve immediately while components are at optimal temperature.

# Expert Advice:

01 -
  • It looks restaurant fancy but comes together faster than delivery arrives.
  • The sauce is so good you will want to make double and keep it in the fridge for everything.
  • You can prep all the components ahead and assemble bowls throughout the week without anything getting soggy.
  • It satisfies that craving for takeout while actually making you feel energized instead of sluggish.
02 -
  • Press your tofu or it will release water in the oven and turn rubbery instead of crispy.
  • Do not crowd the baking sheet, give each piece space or they will steam and stay pale.
  • Taste your sauce before you pour it, every brand of soy sauce is different and you might want more sweetness or acid.
  • If your spiralized vegetables release too much water, pat them dry with a towel before adding to the bowl.
03 -
  • Make a double batch of teriyaki sauce and keep it in a jar, it is incredible on roasted vegetables, salmon, or even stirred into fried rice.
  • If you do not have a spiralizer, use a vegetable peeler to make wide ribbons or just julienne everything with a knife.
  • For deeper flavor, marinate your tofu or chicken in a little soy sauce and ginger for 30 minutes before tossing with cornstarch.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling, it wakes up their flavor completely.
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