Gochujang Veggie Bowls

Preheat the oven to 425°F. Cut the sweet potato into 1 inch cubes. Trim and quarter the radishes. Cut scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime, juice one half, and cut the other half into wedges. Roughly chop the kimchi.

Add midnight grains, minced ginger, minced garlic, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Place diced sweet potato, quartered radish, sliced scallion, and cauliflower on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Add chopped kimchi and Vegenaise to a small bowl and stir to combine.

Add lime juice to the cooked midnight grains, toss, and divide grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with lime wedges. Dig in!