I love me some teriyaki takeout.

Picture a humongous pile of fried tofu smothered in super sweet, thick teriyaki sauce dumped over a mound of brown rice.

With some of those crisp, vinegary cucumbers on the side.

Really all that food can easily feed 2 or even 3 people.

But I can polish it all off solo.

No problem.

Now, fried tofu isn’t all that healthy.

And the amount of sugar loaded into the addictive sauce is probably equivalent to a pint of Ben & Jerry’s Phish Food.

I do prefer to consume my sugar in dessert form.

So clearly a teriyaki revamp was a bit necessary.

Instead of tofu, I went with portobello mushrooms because I’ve been trying to eat more fungi.

They’re supposed to be super duper good for you.

The ones found in the grocery store, that is.

Not the poisonous variety growing in your yard.

(Or the “magical” sort residing in your neighbor’s yard.)

Anyway.

All you have to do is spoon some nutty brown rice into a bowl, then pile on the teriyaki infused crisp-tender asparagus and meaty portobellos, refreshing cucumbers, creamy avocado, toasted sesame seeds and chives for garnish.

This dish only takes 15 minutes to throw together.

You have zero excuses.

P.S. I use Organicville Sesame Teriyaki. It’s yummy and low in sugar! Hooray.

P.P.S. If you’re not a fan of mushrooms (Mom), you can sub in some fresh, firm tofu instead.

P.P.P.S. Make sure your teriyaki sauce is gluten-free and/or vegan if that’s what you’re going for.

P.P.P.P.S. The lighting in my humble abode is a little somber at times. Bear with me.