
Ingredients
- 3 cups (750 mL) or 1 small head cauliflower
- 1 large zucchini
- 2 bell peppers
- 1 large carrot
- 1 tbsp (15 mL) toasted sesame oil
- 1 tbsp (15 mL) soy sauce (low sodium)
- ½ tbsp (7 mL) honey
- ½ tsp (2 mL) sambal oleic or chili garlic sauce
- ¾ tbsp (11 mL) balsamic vinegar
- ½ tbsp (7 mL) canola oil
- to taste Salt and pepper
- Dried herbs (ie. basil or oregano)
- 1 ¼ cups (300 mL) brown rice
- 2 ¼ cups (550 mL) frozen edamame beans
Sauce
- 1 tbsp (15 mL) toasted sesame oil
- 2 ½ tbsp (37 mL) tahini paste
- 3 tbsp (45 mL) soy sauce (low sodium)
- 2 tbsp (30 mL) honey
- ½ tsp (2 mL) crushed red chili flakes
- ½ tsp (2 mL) rice vinegar
Directions
- Roughly chop cauliflower and place on a lined baking pan. Dice zucchini and bell peppers and place on another lined baking pan, shred carrot and put aside. Preheat oven to 380°F.
- In a small bowl add sesame oil, soy sauce, honey, and sambal oleic, drizzle over cauliflower and mix well (with your hands).
- Drizzle balsamic vinegar and canola oil over zucchini and bell peppers, season with salt, pepper, dried herbs as desired and mix well.
- Bake cauliflower, zucchini and peppers for 20 minutes, then flip and bake for additional 5 minutes or until vegetables are golden cooked through.
- While vegetables bake, prepare rice as per package instructions. Microwave edamame as per package instructions and season with salt and pepper to taste.
- Prepare sauce by mixing together sesame oil, tahini, soy sauce, honey, chili flakes and rice vinegar in a small bowl.
- In a serving bowl, in a circular fashion plate sections of rice, edamame, roasted vegetables, and carrots. Drizzle with 1½ – 2 tbsp (20-30 mL) sauce and enjoy every mouthful of complex flavor and texture!!