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Low Carb Teriyaki Bowls

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Low Carb Teriyaki Bowls are my version of a Tokyo Joe’s Build Your Own Bowl. You choose your protein (like salmon or steak), your carbohydrate (like rice or pasta) your vegetables and your choice of sauce!

two blue bowls filled with vegetables and topped with salmon, teriyaki sauce, green onions and avocado. two small bowls with toasted sesame seeds and green onions are in the background.

I have always been open and honest about my love hate relationship with vegetables. I did not grow up eating them, so they are still one of those things that I have to intentionally set out to incorporate into meals. Soups and Asian meals seem to be the easiest way to pack in the veggies, and these Low Carb Teriyaki Bowls make that task simple and delicious!!

I was so excited when I saw Tokyo Joe’s Stevi-yaki sugar-free sauce, I figured that would be perfect for a Keto friendly meal. Then I got home and started doing some digging, their sauce is sugar-free but not gluten-free…womp womp! It looks like I need another restaurant recipe makeover!!

a dark blue bowl filled with vegetables and topped with sliced steak, teriyaki sauce and green onions.

How to make Low Carb Teriyaki Bowls:

Heat oil in a large non-stick skillet (mine is cast iron). Add the zucchini and cook until it is starting to brown on both sides.

Thinly sliced zucchini cooking in a cast iron skillet.

Stir in the steamed broccoli and spinach.

Broccoli, zucchini and spinach cooking in a cast iron skillet.

Season with salt and pepper and cook until spinach is wilted.

Divide the rice or noodles (if using) between two bowls.

Top with half of the vegetable mixture, then your choice of protein. (one is salmon and the other is steak)

Low Carb Teriyaki Bowls topped with Salmon.

Add avocado slices, drizzle with teriyaki sauce and sprinkle with toasted sesame seeds and green onions.

Recipe Notes & Tips:

  • This meal is the perfect way to use up leftover meat!
  • I chose zucchini, broccoli and spinach because they are my favorites. Carrots, snap peas, bean sprouts, mushrooms, carrots and edamame beans would also be delicious.
  • Avocado and cooked eggs are considered “Super Upgrades” on their menu, so I decided we needed avocado slices to be included.
  • Spice things up by adding Sriracha sauce.

Recipe Modifications:

To make Regular Teriyaki Bowl:

To make Whole 30 or Paleo Teriyaki Bowls:

To make Keto Teriyaki Bowls:

Pick your Protein:

Salmon, steak, or boneless chicken breasts/thighs sprinkled with garlic pepper and sauteed in a non-stick pan or cooked over the grill. Yep, you could even use Tofu if you like.

The possibilities are endless! 🙂

Tools used to create this recipe:

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

  • Cutting Board
  • Chefs Knife
  • Cast Iron Skillet
  • Wood Turner

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Enjoy!!

two blue bowls filled with vegetables and topped with salmon, teriyaki sauce, green onions and avocado. two small bowls with toasted sesame seeds and green onions are in the background

Low Carb Teriyaki Bowls

Low Carb Teriyaki Bowls are perfect for your pickiest eaters, each person gets to choose their favorite veggies and protein.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: salmon vegetable bowls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 Servings
Calories: 518kcal
Author: Lisa Johnson

Ingredients

  • 1 tablespoon olive oil
  • 2 cups zucchini sliced paper thin, about 1 medium size
  • 2 cups broccoli crown chopped and steamed – I did 1 minute in the microwave
  • 1 cup baby spinach
  • 8 ounces salmon 2 pieces, cooked – or protein of your choice
  • 1 small avocado cut into slices, or 1/2 of a large avocado
  • 4 tablespoons teriyaki sauce
  • 2 tablespoons diced green onions
  • 2 tablespoons toasted sesame seeds

Instructions

  • Heat oil in a large non-stick skillet (mine is cast iron). Add the zucchini and cook until it is starting to brown on both sides.
  • Stir in the steamed broccoli and spinach. Season with salt and pepper and cook until spinach is wilted.
  • Divide the rice or noodles (if using) between two bowls.
  • Top with half of the vegetable mixture, then your choice of protein. 
  • Add avocado slices, drizzle with teriyaki sauce and sprinkle with toasted sesame seeds and green onions.

Notes

  • This meal is the perfect way to use up leftover meat!
  • I chose zucchini, broccoli and spinach because they are my favorites. Carrots, snap peas, bean sprouts, mushrooms, carrots and edamame beans would also be delicious.
  • Avocado and cooked eggs are considered “Super Upgrades” on their menu, so I decided we needed avocado slices to be included.
  • Spice things up by adding Sriracha sauce.
  • Total Carbohydrates include 11 carbs in regular teriyaki sauce (sugar).

Nutrition

Calories: 518kcal | Carbohydrates: 26g | Protein: 32g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 1490mg | Potassium: 1856mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2475IU | Vitamin C: 118.8mg | Calcium: 190mg | Iron: 4.8mg

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