Ingredients :
For the bowl, you’ll need 1 cup of chopped sweet potatoes, 1 zucchini (sliced), 1 bell pepper (any color), and 1/2 cup of cooked quinoa or brown rice. You’ll also need olive oil, salt, pepper, and optional herbs like thyme or rosemary. For the sesame honey drizzle, mix 1 tablespoon raw Sesame Honey, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, 1 teaspoon apple cider vinegar or lemon juice, and a pinch of chili flakes or black pepper. Make sure the Sesame Honey is pure and unprocessed for the best flavor.
How to Make :
Step 1 – Prep the vegetables
Wash and cut sweet potatoes, zucchini, and bell peppers into bite-sized pieces. Place them in a bowl and toss with a bit of olive oil, salt, pepper, and any herbs you like (like thyme or rosemary).
Step 2 – Roast the vegetables
Preheat your oven to 400°F (200°C). Spread the veggies on a lined baking sheet and roast for 25–30 minutes, turning once halfway through, until they are tender and slightly crispy on the edges.
Step 3 – Cook quinoa or rice
While the vegetables roast, prepare quinoa or brown rice according to package instructions (or use pre-cooked if meal prepping). Fluff with a fork and keep aside.
Step 4 – Make the Sesame Honey drizzle
In a small bowl, whisk together 1 tablespoon raw Sesame Honey, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, 1 teaspoon lemon juice or apple cider vinegar, and a pinch of chili flakes or pepper. Stir until smooth and slightly runny.
Step 5 – Assemble the bowl
In a serving bowl, layer 1/2 cup of cooked quinoa or rice, followed by a generous portion of roasted vegetables. Drizzle the Sesame Honey sauce over the top.
Step 6 – Garnish and serve
Top with toasted sesame seeds, green onions, or fresh herbs if desired. Serve warm as a full meal or pack in a container for lunch on-the-go.