Vegan Roasted Vegetables
A vibrant plant-based dish with crispy roasted vegetables, spicy-tangy vegan kimchi, and a punchy sesame dressing. Ready in just 25 minutes.
Serves 2 · Time 25 min · Heat MildHeat
Ingredients
For the roasted vegetables
- 1 red bell pepper, sliced
- 1 courgette, chopped
- 1 small red onion, cut into wedges
- 200 g broccoli, cut into small florets
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper
For the dressing
- 1 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1–2 tbsp warm water
- ½ tsp toasted sesame oil
To serve
- 100–150 g vegan kimchi
- Cooked rice or quinoa
- 1 spring onion, finely sliced
- 1 tbsp sesame seeds
- Fresh coriander or mint
- Lime wedges
Method
- Heat the oven to 220°C (200°C fan).
- Roast the vegetables. Toss the pepper, courgette, red onion and broccoli with olive oil, smoked paprika, garlic powder, salt and pepper. Spread on a large baking tray and roast for 15–18 minutes, turning once, until browned at the edges and tender.
- Make the dressing. Whisk together the tahini, soy sauce, rice vinegar, maple syrup and sesame oil. Add warm water a little at a time until smooth and drizzleable.
- Build your bowls. Add warm rice or quinoa, pile on the roasted vegetables and spoon over the dressing.
- Finish with kimchi. Add a generous spoonful of vegan kimchi, then scatter over spring onion and sesame seeds. Finish with fresh herbs and a squeeze of lime.
Tip: Check that your kimchi is labelled vegan, as traditional kimchi often contains fish sauce or salted shrimp.
Made with Vegan Red