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Add olive oil, smoked paprika, garlic powder, cumin, salt, and pepper; toss to coat. Satisfying Colorful Flavorful Healthy Versatile & SO delicious This would make the perfect healthy plant-based breakfast, lunch, or dinner! I've been loving mine as a late morning brunch alongside a little Golden Milk or lemon water. Sweet Chili Roasted Veg Bowls over Cilantro Rice with Sweet Chili Mayo & Crispy Fried Onions View our plans Falling into a rice bowl rut with the same veggie + sauce combo each week?

To begin with this recipe, we must first prepare a few components. You can have sweet chili roasted veg bowl using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Sweet Chili Roasted Veg Bowl:

1. Make ready 1 Sweet Potato
2. Prepare 8 oz Button Mushrooms
3. Prepare 1 tsp Garlic Powder
4. Prepare 1/2 cup Jasmine Rice
5. Take 2 tbsp Mayonnaise
6. Make ready 1/2 oz Cilantro
7. Prepare 4 tbsp Sweet Soy Glaze
8. Make ready 1 oz Sweet Thai Chili Sauce
9. Take 2.5 tsp Rice Wine Vinegar
10. Make ready 4 oz Coleslaw Mix
11. Get 1 oz Crispy Fried Onion

Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stems of the peppers; remove the cores, then medium dice. In a bowl, combine the yogurt and cilantro sauce; season with salt and pepper. Add sweet chili sauce, soy sauce, and a pinch of salt.

Steps to make Sweet Chili Roasted Veg Bowl:

1. Step 1 Adjust rack to top position and preheat oven to 425°. Wash and dry all produce. Produce.
2. Step 2 Dice sweet potato and 2/2 inch pieces. Trim and quarter mushrooms. Toss veggies on a baking sheet with a large drizzle of oil, garlic powder, salt and pepper. Roast on top rack until just tender, 18 to 20 minutes.
3. Step 3 Meanwhile, in a small pot combine rice, three-quarter cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
4. Step 4 While the rice cooks, pick cilantro leaves from stems and roughly chopped leaves.
5. Step 5 In a small bowl, combine sweet soy glaze, half the chili sauce, vinegar, And 1 tablespoon water.
6. Step 6 In a separate small bowl, combine mayo with remaining chili sauce. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt to taste.
7. Step 7 When the veggies have 2 to 3 minutes left hit a drizzle of oil in a large pan over medium high heat. Add coleslaw mix and cook for 2 to 3 minutes.
8. Step 8 Stir and roasted veggies and sweet soy chili mixture. Cook, stirring, until sauce is slightly thickened, 1 to 2 minutes. Taste and season with salt and pepper. Turn off heat.
9. Step 9 Fluff rice with a fork and stirring have to chop cilantro and 1 tablespoon butter. Season with salt to taste.
10. Step 10 Divide the race between bowls and top with stirfry, sweet chili mayo, and crispy fried onions. Garnish with remaining chopped cilantro.
11. Step 11 Serve and Enjoy!
12. Ready to serve and ENJOY!

In a bowl, combine the yogurt and cilantro sauce; season with salt and pepper. Add sweet chili sauce, soy sauce, and a pinch of salt. Carefully transfer the roasted vegetables to the reserved bowl. Add the sweet chili sauce; stir to coat. Taste, then season with salt and pepper if desired.

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