There is something about the weather cooling that just makes me crave spicy, roasted winter veggies. This rice bowl is deeply nourishing, super easy to make and really satisfies that cozy, lets stay in and order take-out vibe.
If you're not familiar with Gochujang, its a slightly spicy, fermented chili-paste. Its flavors are rich and deep and complex, and irresistible on almost anything. But pairing it with roasted veggies and bowl of warm jasmine rice will soothe something deep in your being.
Not to mention it smells incredible roasting in your oven.
Spicy Gochujang Veggie Bowl
1 Large Sweet Potato Chopped
1/2 Head of Cauliflower Chopped
1 Small Eggplant Chopped
1 Block Extra Firm Tofu Drained, Pressed and Chopped
2 Large Shallots
Sesame Gochujang Sauce
1/2 Cup Gochujang Paste
2 Tbsp Toasted Sesame Oil
2 Tbsp Red Wine or Rice Vinegar
1 Tbsp Honey
1-2 Tbsp Water (depending on how thick you want your sauce)
Preheat the oven to 425 and line a baking sheet with parchment paper.
In a small bowl mix all the gochujang sauce ingredients until well combined and set aside.
In a separate large bowl add the chopped sweet potato, cauliflower, eggplant and tofu. Mix until well combined and then stir in the Gochujang Sauce and mix until well coated.
Pour the vegetable mixture onto the parchment lined baking sheet and spread veggies evenly.
Add the chopped shallot and sesame seeds
Bake for 35-45 minutes until veggies are fork tender.
Serve veggies over a bowl of jasmine rice (or your favorite grain) and top with fresh chopped cilantro and sesame seeds.