1 cup rice, quinoa, or other cooking grain

3 large carrots (about 1 lb.) 

1 bunch broccoli

1 to 2 tablespoons olive oil

coarse or kosher salt

black pepper

2 teaspoons sesame seeds (or 1 teaspoon white sesame seeds and 1 teaspoon black if you have them)

For the dressing:

1 tablespoon minced fresh ginger

1 bunch green garlic, white parts only, minced

2 tablespoons white miso

2 tablespoons tahini

1 tablespoon honey

1/4 cup rice vinegar

2 tablespoons sesame oil

2 tablespoons olive oil

Heat your oven to 400°. Cook your grains on the stovetop according to the cooking instructions on the package. Cut your carrots into bite size cubes (peel first if desired). Cut the tops off of the broccoli and separate into bite size florets. Cut the stems into bite size cubes. Coat one large sheet tray with olive oil and layer your carrots on the tray. Sprinkle with salt and pepper. Roast for 20 minutes, until brown on the bottom side. Flip and toss the chunks around, then add the broccoli to the tray, season again with salt and pepper and roast for another 10 – 20 minutes until the broccoli is lightly charred at the edges. Toss around one more time if they need a bit more time. In a skillet, toast your sesame seeds until fragrant. Let cool. While your vegetables are roasting, prepare the dressing. Combine all the ingredients in a blender and run until smooth. Taste and adjust the ingredients if needed. To assemble the bowls, scoop some of the grain into a bowl, then pile on the veggies. Drizzle the sesame- miso dressing on top, and then top with the toasted sesame seeds.