Sheet pan vegetables with rice and gochujang sauce

Preheat the oven to 375.

Put the short grain rice in a small saucepan, rinse and drain it two to three times to get rid of the excess starch, add the water and bring to a boil over medium high heat.

Stir, cover and cook on medium low 15 minutes.

Slice the red onion, chop the broccolini, halve the cherry tomatoes, tear the oyster mushrooms and rinse and drain the chickpeas.

Lay each vegetable in its own section of the sheet pan.

Season with a pinch of salt and fresh cracked pepper, drizzle over avocado oil and toss each section separately.

Bake 25 to 30 minutes.

Turn the heat off and let the rice steam a further 10 minutes.

Mix the sauce: gochujang, soy sauce and a splash of toasted sesame oil.

Plate the rice generously, spread across the bowl, and add the kimchi and the roasted vegetables.

Pour over the sauce and finish with green onions and white sesame seeds.