These quick and easy Teriyaki Quinoa Bowls are loaded with spiralized zucchini + carrots, crispy baked tofu, mango, quinoa and gluten-free teriyaki sauce.
I love a fresh and unique quinoa bowl recipe. And this one, made with sweet and juicy mango, raw veggies and a savory teriyaki sauce is my current favorite.
Quinoa bowls are my go-to quick lunch or dinner. They're easy to fill with colorful vegetables, protein and whole grains. Whether you're making a Spicy Kimchi Quinoa Bowl or Mediterranean Quinoa Bowls with Hummus, you can't go wrong with this simple formula.
How to Make Teriyaki Quinoa Bowls
You'll want to use a spiralizer to prepare the crisp carrots and zucchini to top this bowl. This is the spiralizer I recommend! Sometimes the countertop spiralizer is too big for carrots though. If your carrots are small, this awesome little handheld julienne slicer is perfect. It makes smaller cuts that are easier to eat.
Here's what you'll need to make this teriyaki quinoa bowl recipe:
- Cooked quinoa. Use this guide to make perfectly fluffy quinoa.
- Zucchini. This has a soft, spongy texture to absorb the teriyaki sauce.
- Carrot. For added crunchy texture.
- Mango. Make sure yours is soft and ripe for the best flavor.
- Tofu. Use super-firm for the best texture and most protein.
- Tamari. If you're not gluten-free, use soy sauce.
- Hot sauce. Sriracha works!
- Sesame oil. For nuttiness.
- Rice vinegar. This is sweet and bright to flavor your teriyaki sauce.
- Honey. Use maple syrup or agave for vegan quinoa bowls.
- Lime juice
How to make Teriyaki Tofu
Even if you don't love tofu, this baked teriyaki tofu is a game-changer. It’s crispy on the outside and soft on the inside and adds a bunch of plant-based protein to the meal. Plus, it’s super easy to make.
If you have the time, you can press the tofu for 20 – 30 minutes, but if not, just make sure you buy the firmest tofu you can find. Super firm is where it’s at. I like to get this kind because it’s organic, non-GMO, and sprouted – meaning it helps aid in the absorption of nutrients.
Toss your cubed tofu in a simple teriyaki marinade. Then bake the tofu on a baking sheet until it's nice and crispy. It comes out kind of puffy and is a great, plant-based addition of protein to the bowl (but also amazing in salads too!).
Gluten-Free Teriyaki Sauce
Finally, the sauce on these bowls is a must-try. It's sweet, savory and full of umami. Plus, you can use this gluten-free teriyaki sauce on anything, from protein to veggies.
You can store leftover sauce in an airtight container in the fridge for up to four days.
More Delicious Quinoa Bowls To Try
- Ginger Quinoa Bowl
- Asian Quinoa Bowls with Peanut Baked Tofu
- Curry Roasted Vegetable Quinoa Bowls
- Chipotle Tofu Quinoa Bowls
- Spicy Kimchi Quinoa Bowls
- Balsamic Tempeh & Roasted Vegetable Quinoa Bowls
If you make these Teriyaki Quinoa Bowls, let me know what you think with a comment below!
Teriyaki Quinoa Bowls
for the bowls:
- 1 cup cooked quinoa
- 1 small zucchini
- 1 small carrot
- 1 cup diced mango
for the tofu:
- Preheat the oven 375 degrees F.
- If pressing tofu, either use a tofu press OR place the tofu on a paper towel lined plate. Add another layer of paper towel on top of the tofu. Place something heavy on top (like cookbooks or a tea kettle) and let stand for 20 – 30 minutes. Then cut into squares.
- If not pressing the tofu, cut immediately into squares.
- Add tofu to a large mixing bowl. In a small bowl whisk together the marinade ingredients. Pour over the tofu, mix and let stand for at least 10 minutes. Transfer tofu to a baking sheet.
- Bake tofu for 35 – 45 minutes until nice and crispy. Flip tofu over part way through to ensure even cooking. When done, remove from oven and prepare you bowls.
- Whisk together sauce ingredients in a small bowl, then evenly distribute the bowl ingredients into two serving dishes and top with sauce.
- Serve immediately and enjoy!