Gochujang Rice Salad

 

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Ingredients

4 cups cooked jasmine rice

2 cups mixed vegetables (bell peppers, carrots, cucumbers)

3 tbsp gochujang

1 tbsp honey (or maple syrup)

2 tbsp lime juice (freshly squeezed)

2 tbsp olive oil (for roasting)

Salt (to taste)

Toppings: 2 tbsp toasted sesame seeds, 2 sliced green onions

Instructions

Cook the jasmine rice according to package instructions. Fluff and let cool slightly.

Preheat the oven to 425°F (220°C). Chop mixed vegetables and toss with olive oil and salt on a baking sheet. Roast for 20-25 minutes until tender.

In a bowl, whisk together gochujang, honey, lime juice, and a splash of water until smooth.

In a large mixing bowl, combine cooled rice and roasted vegetables. Pour dressing over and toss gently.

Serve in bowls topped with toasted sesame seeds and sliced green onions.