Vegan Sesame Ginger Tray Bake
Ingredients
Sauce
- 1/4 cup (2 oz.) coconut aminos
- 1 tablespoon tamari
- 1 tablespoon pure sesame paste
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 1/2 teaspoons freshly grated ginger root (1" piece)
- 2 garlic cloves, minced
- 1/4 teaspoon sriracha (more for spicy)
- 1 tablespoon sesame seeds (plus more for sprinkling)
Vegetables
- 4 cups (600 grams) jewel yams, peeled and diced into 1/2" cubes (about 2 large yams)
- 1/2 red pepper, thinly sliced
- 1 bunch broccolini, sliced, leaving florets and stems attached
- 2 medium bok choy, separated
Preparation
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together sesame paste, coconut aminos, tamari, ginger, garlic, sriracha, rice vinegar, maple syrup, and sesame seeds until well combined. Set aside.
Prepare the vegetables. Peel and dice the yams into 1/2-inch cubes. Thinly slice the red pepper. Cut the broccolini along the stems, lengthwise, leaving the florets attached. Separate and wipe down the bok choy blades, leaving the leaves intact.
Toss the vegetables in a large mixing bowl with the sesame ginger sauce. Ensure that the sauce is well coated on the vegetables.
Spread the coated vegetables on a baking tray, with the yams at the bottom since they take longer to cook.
Bake for 30-35 minutes, or until the yams are fork-tender.
Sprinkle with sesame seeds and serve with your favorite rice.
