Teriyaki Mushroom Rice Bowls

I love rice bowls for customization though, as the only mushroom fan in the house, this one was purely for me. Roasted broccoli, sweet potatoes, and mushrooms top rice and get a sesame peanut drizzle. Swap the broccoli for edamame or cucumbers or greens!

Teriyaki Mushroom Rice Bowls
Ingredients:

1 cup brown rice
1/2 sweet potato
1 cup broccoli
1 cup mushrooms
1 – 2 teaspoons teriyaki
1 tablespoon peanut butter
1 teaspoon sesame oil
1 teaspoon rice vinegar
chili crisp

Directions:
Prepare the rice, the potato, and the broccoli.
Pan fry the mushrooms and add a splash of teriyaki at the end.
Spread the rice into the bottom of the bowl and add the broccoli, the potato, and mushrooms.

Stir together the peanut butter, rice vinegar, and sesame oil. Add chili oil if desired.
Drizzle sauce over the top.
Enjoy!

This has sweet from the potatoes with salty from the teriyaki and crunch from the broccoli and the perfect nutty sauce.

One thought on “Teriyaki Mushroom Rice Bowls

  1. This Teriyaki Mushroom Rice Bowl recipe is a delightful fusion of flavors and textures! The combination of roasted broccoli, sweet potatoes, and pan-fried mushrooms atop brown rice, all drizzled with a sesame-peanut sauce, creates a harmonious and satisfying meal. The addition of chili crisp adds a perfect touch of heat. I appreciate the flexibility of the recipe, allowing for substitutions like edamame or cucumbers. Thank you for sharing such a versatile and delicious dish!​ Nice for on the go customers for my Food Truck.

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