Kimchi Sesame Navy Bean Rice Bowl w/ Roasted Veggies

Kimchi Sesame Navy Bean Rice Bowl w/ Roasted Veggies

Ingredients

2 cups brussel sprouts, cleaned and halved lengthwise 4-6 carrots, peeled and roughly chopped 1 can of Heyday Canning Co Kimchi Sesame Navy Beans ½ teaspoon Daybreak Seaweed Yuzu 7-Spice Blend 1 tablespoon teriyaki sauce 1-2 tablespoons olive oil ½ teaspoon garlic powder ½ teaspoon onion powder Salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 400˚F. Place brussel sprouts (or veggies of choice) on a lined baking sheet. Coat veggies in teriyaki, oil, spices and spread out on the baking sheet. Roast for 25-30 minutes, or until veggies are cooked through to your liking.
While veggies are roasting, warm the beans in a medium pan. Once hot, cover until ready to use.
Once veggies are done, assemble your bowl, pouring the Kimchi Sesame Beans on top of the rice. Add more teriyaki sauce and a healthy sprinkle of 7-Spice Yuzu blend, and enjoy!

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