Vegan Sesame Ginger Tray Bake
Ingredients
Sauce
- 1/4 cup 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 jewel yams, peeled and diced into 1/2 " cubes
- 1/2 red pepper, thinly sliced
- 1 bunch broccolini, sliced, leaving florets and stems attached
- 2 medium bok choy, separated
Preparation
Preheat oven to 425 F (220 C).
In a small bowl, whisk sesame paste, coconut aminos, tamari, ginger, garlic, sriracha, rice vinegar, maple syrup, and sesame seeds until well combined. Set aside.
Prepare your 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. Using a spatula, or your hands, work the sauce into the vegetables making sure that they are well coated.
Tray bake
Spread the coated vegetables on a baking tray. Ensure that the yams are on the bottom of the tray.
Bake for 30-35 minutes, or until yams are fork tender.
Sprinkle with sesame seeds and serve with your favorite rice.
