Teriyaki broccoli and peppers is such a delicious and healthy side dish. This asian inspired dish is made with soy sauce or coconut aminos, ginger, green onion and crushed chili peppers for the perfect combination of sweet and just slightly spicy. Easy to make you will love that it's ready in just a few minutes.
Teriyaki Broccoli and Peppers Recipe
Teriyaki dishes are one of my favourite foods. I could eat teriyaki bowls on a daily basis because they are always such delicious recipes. And this teriyaki broccoli and peppers recipe is no exception. So easy to make and packed full of flavour you will also love how easy this dish is to make. It's perfect as a side dish but feel free to add a bit of protein such as chicken breasts to turn it into a complete meal. These vegetables also store well in the fridge and make great leftovers.
Why this Teriyaki Broccoli and Peppers dish is so good:
- It has the most amazing flavour! Slightly sweet with hints of ginger and a bit of spice from crushed chili flakes
- It's so versatile and can be made with either soy sauce or coconut aminos
- It's quick and easy to make and ready in less than 20 minutes
- It makes great leftovers and can be made into a complete meal by adding a bit of protein such as chicken breasts
- It's great for meal prep and you can easily make a double or triple batch if you're feeding a crowd
What you need to make this Teriyaki Vegetable Dish:
- One batch of my Homemade Teriyaki Sauce
- Coconut oil - this is the brand I love (feel free to substitute with avocado oil or olive oil)
- One head of broccoli and two sweet bell peppers
How to make this Teriyaki Broccoli and Peppers:
You will love how easy this recipe is to make:
First add the coconut oil to a pan on medium high heat and let it melt. Once it's melted, add the broccoli and let it cook for a few minutes. Then add the peppers and cook everything for another few minutes.
Add the teriyaki sauce and stir all the vegetables until they are coated and then cook the vegetables for another 5-10 minutes, until they reach the texture you like.
Serving ideas for these Teriyaki Vegetables:
- Add a protein of choice (such as cooked chicken breasts, pork, beef) to make it a complete meal
- Serve over white rice or cauliflower rice
- Top it with sesame seeds or crushed nuts such as cashews or peanuts
- I love topping these vegetables with bean sprouts for a little extra crunch
Variations on this Teriyaki Broccoli Dish:
- If you don't have coconut oil you can use avocado oil or olive oil instead
- Feel free to add other vegetables such as carrots, celery or cauliflower
- Instead of coconut aminos you can use soy sauce or another gluten free soy sauce substitute
- Add a bit of rice vinegar, sesame oil or rice wine for a slightly different flavour
Frequently asked questions:
They make great leftovers if stored in the fridge in an airtight container for 5 days.
I wouldn't recommend it. The vegetables will get really soggy when you re-heat them.
Other delicious recipes you will love:
- Whole30 Teriyaki Chicken and Broccoli
- Teriyaki Chicken Stir Fry Sheet Pan Meal
- Spanish Cauliflower Rice
- Cilantro Lime Cauliflower Rice
- Healthy Air Fryer Carrots
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Teriyaki Broccoli and Peppers
- 4 tablespoon coconut oil (or olive oil)
- 1 head broccoli, chopped
- 2 sweet bell peppers, chopped
- 1 batch of my Vegan Teriyaki Sauce
- Place a large pan on the stove on medium high heat and add the coconut oil
- Once the coconut oil melts, turn the heat down to medium, add the broccoli and sauté for ~5 minutes
- Add the chopped peppers and sauté for another 2-3 minutes
- Add the teriyaki sauce and stir to coat the vegetables well
- Cook for another 5-10 minutes, until the vegetables are the consistency you desire
- Feel free to add other vegetables such as carrots or celery
- Optional topping ideas: sesame seeds or chopped nuts such as peanuts or cashews
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