Vegetarian never tasted so good!
Preheat oven to convection roast 325 degrees or to bake or roast 350 degrees.
Place raw rice in a pot with 1 cup water and a drizzle of olive oil and a pinch of salt. Bring water to boil. When water boils, reduce heat to simmer and place lid on rice. Cook until water is evaporated and rice is soft, about 30 minutes. Turn off heat and leave lid on pot until ready to use.
Line a rimmed cookie sheet with tin foil. Place brussels sprouts, onion and asparagus on the cookie sheet. Toss with about 1 tablespoon olive oil and season with Trader Joe's Everyday Seasoning or any seasoning you like! Cook for about 30-45 minutes until brown and soft.
Prep bowls. Put about 2 cups spinach, 1/2 of a sliced avocado, some green onions and cucumber slices in each bowl and set aside.
Make dressing by putting all dressing ingredients in a blender and puree. Set aside.
When rice and roasted vegetables are done, add to each bowl. Top with lots of dressing and sprinkle with sesame seeds. Enjoy!
You can use any roasted vegetable you like in this bowl. Cabbage, broccoli and cauliflower would all work well. You can also use any lettuce you'd like in place of the baby spinach. And feel free to add meat or beans if you'd like. It is quite a versatile dish!