Sesame Ginger Roasted Vegetable Bowl

This delicious roasted vegetable bowl combines exciting flavours with healthy, high fibre, and nutrient-rich vegetables.

Start with cooked quinoa, rice, or cauliflower “rice” as your carbohydrate base. Add butternut squash, Brussels sprouts, red onion, and carrot for a mix of colours and textures. A seasoned oil blend adds a rich flavour and aroma to your roasted vegetables.

The sesame-ginger dressing adds a punch of sweet and savoury flavours that bring everything together.

Add some sunflower seeds on top for a satisfying crunch and an extra boost of vitamin E and healthy fats. Keep reading for the full recipe.

Ingredients: 

½ cup cooked quinoa, rice, or cauliflower “rice” 

½ small butternut squash, peeled and cubed

1 cup Brussels sprouts, halved

1 red onion, cut into thick slices

1 medium carrot, cut into thick slices

2 tbsp olive oil 

3 cloves garlic, minced

1 thumb ginger, minced

1 tsp dried thyme

1 tsp dried rosemary 

1 tsp dried parsley 

Salt & pepper

Dressing & Toppings: 

3 tbsp tamari or soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil 

1 tbsp honey or maple syrup

1 tsp ginger, minced

1 clove garlic, minced

Salt and pepper to taste

2 tbsp sunflower seeds

Directions: 

1. Preheat oven to 400 degrees. 
2. Combine cut squash, Brussels sprouts, onion, and carrots in a large bowl. Add in oil and seasonings and toss to coat vegetables. 
3. Spread vegetables in a single layer on large parchment-lined baking sheet. 
4. Roast for about 15 minutes, then remove from oven and stir. 
5. Continue roasting for an additional 15 minutes or until tender. 
6. While vegetables are in the oven, combine all ingredients for your dressing in a bowl or mason jar. Shake or whisk to combine. 
7. Assemble your bowl. Add rice/quinoa/cauliflower rice, toss with roasted vegetables, and drizzle dressing over top. Sprinkle on sunflower seeds. 
8. Enjoy!