Name: Bulgogi Roasted Spring Veggie Bowl
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 3 servings
Cuisine: korean
Ingredients: 0.5 head head cauliflower (chopped into florets); 8 oz sliced mushrooms; 1 cup spring veggies (like sliced radish or sliced fennel); 0.5 bunch asparagus; 2 tsp oil; 2 tsp soy sauce ((tamari for gluten-free, coconut aminos for soy-free)); 0.4 tsp salt; 0.5 tsp garlic powder; 1.5 tbsp bulgogi spice (See recipe notes to make your own mix); 0.1 dash paprika (for color); 1 null ripe avocado (cubed); 1 cup spinach (or greens); 2 tbsp sambal oelek (asian chili garlic sauce); 0.5 tbsp sesame seeds (for garnish); 0.25 cup scallions (for garnish)

Instructions

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1

Preheat the oven to 425 degrees F. Prepare 2 baking dishes by lining with parchment paper or greasing.
2

Add the cauliflower (0.5 head), sliced mushrooms (8 oz), and spring veggies (1 cup) (except asparagus (0.5 bunch)) to a bowl. Sprinkle the oil (2 tsp) and soy sauce (2 tsp) and toss well to coat.
3

Sprinkle the bulgogi spice (1.5 tbsp), salt (0.4 tsp), garlic powder (0.5 tsp), and paprika (0.1 dash) and toss well to coat. Spread on the large baking dish and place in the hot oven.
4

Chop tough stems of the asparagus (0.5 bunch) and place in another baking dish. Spray [oil spray]. Sprinkle a good dash of [salt], [garlic powder] and [bulgogi spice] or [chili flakes].
5

Place the asparagus dish in the oven after 20 minutes of baking time. At this time, move the other dish around.
6

Check after 10 minutes if veggies are done to preference, or continue to bake for another 5 minutes. Bake until the veggies are tender.
7

Remove the dishes from the oven. Prep the bowls with spinach (1 cup) (fresh or lightly wilted), avocado (1 ripe) and sambal oelek (2 tbsp). Garnish with sesame seeds (0.5 tbsp) and scallions (0.25 cup) if needed. Variations: Add some rice stir-fried in [gochujang] to make a Bibimbap bowl. Add some baked [tofu] to make it hearty.