Ingredients
Scale
- 4 cups (600g) cooked jasmine rice
- 2 cups (300g) mixed vegetables (e.g., bell peppers, carrots, cucumbers)
- 3 tbsp (45g) gochujang
- 1 tbsp (15g) honey (or maple syrup for a vegan option)
- 2 tbsp (30ml) lime juice (freshly squeezed)
- 2 tbsp (30ml) olive oil (for roasting)
- Salt (to taste)
- 2 tbsp toasted sesame seeds (for topping)
- 2 sliced green onions (for topping)
Instructions
- Prepare jasmine rice according to package instructions. Fluff with a fork and let cool slightly.
- Preheat your oven to 425°F (220°C).
- Chop mixed vegetables into bite-sized pieces, and toss them with 2 tablespoons of olive oil and a pinch of salt.
- Spread seasoned vegetables on a baking sheet and roast for 20-25 minutes until tender and golden on the edges.
- In a bowl, whisk together gochujang, honey, lime juice, and a splash of water until smooth.
- In a large mixing bowl, combine cooled rice and roasted vegetables. Pour the dressing over and toss gently to coat.
- Serve in bowls and top with toasted sesame seeds and sliced green onions.
Notes
Great for meal prep and can be served cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Korean
- Diet: Vegan