Turmeric Spiced & Roasted Veg Tray Over Vegan Cheezy Rice and Black Beans

For the Sheet Pan Veg: Preheat the oven to 350°F (175°C). Load a tray with your favorite roasting veggies (such as baby corn, green beans, and red onion). Season them with 2 tbsp olive oil, 1 tsp organic turmeric powder, 1 tbsp Bragg soy seasoning, a big pinch of black pepper, and 2 tsp garlic powder. Toss all ingredients together to coat evenly and roast for 20 minutes. Once roasted, finish the veggies by tossing them with a full bunch of fresh chopped cilantro.

For the Cheezy Rice: Make rice according to package directions. Once the rice is done cooking, add grated vegan cheese and black beans, mix well. Place a tightly sealed lid over the pot, allowing the cheese to melt into the rice. Mix again just before plating.

To Serve: Plate the cheezy rice with the roasted vegetables. Top with roasted cashews and crunchy chili oil. Optionally, add a hot protein like tofu or a vegan patty to each bowl.