Sesame Rice Bowl with Roasted Veggies & Creamy Asian Tang Sauce

Ingredients

  • Roasted veggies - broccoli, carrot, brussels sprout, celery, etc
  • Brown rice
  • 1 cup-ish sesame seeds
    • SAUCE
  • 1 c cashews (soaked)
  • ½ c rice wine vinegar
  • 2 Tbs soy sauce
  • 1 green onion
  • 2 tsp sesame oil
  • 1 tsp ground ginger
  • 1 clove garlic
  • 2-3 Tbs maple syrup
  • Dash of sriracha
  • Salt/pepper to taste
  • Water to thin

Instructions

  1. Preheat oven to 400
  2. Chop veggies
  3. Crumple & lay parchment, add veggies, cover with oil, S & P
  4. Roast in oven 40+ minutes
  5. Boil cashews if not soaked yet
  6. Blend all sauce ingredients
  7. Toast sesame seeds in pan.
  8. Add to cooked rice.
sauce from veggie inspired - pic on phone