Miso Carrot and Broccoli Bowl

Adapted from Andrea Bemis

1 cup rice, quinoa, or other 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)
1 cup cooked edamame (optional)
cilantro
For the dressing:
1 Tablespoon minced fresh ginger
1 large garlic clove, minced
1 teaspoon chili paste (or sriracha)
2 Tablespoons white miso
2 1/2 Tablespoons tahini
1 Tablespoon rice vinegar
1 Tablespoon pure maple syrup
1 Tablespoon toasted sesame oil
1 Tablespoon grapeseed oil (or olive oil)
2 Tablespoons water (plus more to thin if necessary)

Preheat the oven to 400F
Cook the rice or grain.
If you're using frozen edamame quickly blanch in boiling water (3-5 minutes)
Chop carrots and broccoli into bite sized pieces.
Coat a sheet trail with oil and add the carrots to the tray. Roast for 20 minutes, until brown on the bottom side. Flip and toss the chunks around, then add the broccoli to the tray, season with salt and pepper and roast for another 10 – 20 minutes until the broccoli is lightly charred at the edges.
Lightly toast the sesame seeds in a skillet over low heat until fragrant. About 1-2 minutes (keep a very close eye on them to insure they don't burn). Let cool.
Combine all the ingredients for the sauce together and whisk until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add water to thin if necessary.
Toss the roasted vegetables with the edamame and cilantro. Serve over rice and drizzle with sauce and toasted sesame seeds. Enjoy!