Spicy Chili Oil Roasted Cabbage Veggie Bowl (Printable)

Roasted cabbage and vibrant vegetables drizzled with homemade spicy chili oil and sesame seeds for a satisfying vegetarian bowl.

# What You’ll Need:

→ Vegetables

01 - 1 medium head green cabbage, cut into 1-inch wedges
02 - 2 medium carrots, peeled and julienned
03 - 1 red bell pepper, thinly sliced
04 - 1 cup sugar snap peas, trimmed
05 - 1 small red onion, thinly sliced
06 - 2 cups cooked brown rice or quinoa

→ Chili Oil Dressing

07 - 1/4 cup neutral oil (grapeseed or canola)
08 - 2 tbsp toasted sesame oil
09 - 2 tbsp chili flakes
10 - 1 tbsp soy sauce (or tamari for gluten-free)
11 - 1 tbsp rice vinegar
12 - 1 tsp maple syrup or honey
13 - 2 garlic cloves, minced
14 - 1/2 tsp sea salt

→ Toppings

15 - 2 tbsp toasted sesame seeds
16 - 2 green onions, sliced
17 - Fresh cilantro leaves (optional)
18 - Lime wedges (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place cabbage wedges, carrots, bell pepper, snap peas, and red onion on the prepared baking sheet in a single layer.
03 - Combine neutral oil, sesame oil, chili flakes, and minced garlic in a small saucepan. Heat gently over medium-low heat for 2-3 minutes until fragrant, being careful not to burn the garlic. Remove from heat and stir in soy sauce, rice vinegar, maple syrup, and salt.
04 - Drizzle half of the chili oil dressing over the vegetables. Toss gently to coat evenly.
05 - Roast vegetables for 25-30 minutes, turning once halfway through cooking, until cabbage is caramelized and vegetables are tender.
06 - Divide cooked rice or quinoa among four serving bowls. Top with roasted vegetables.
07 - Drizzle remaining chili oil dressing over each bowl. Sprinkle with toasted sesame seeds, green onions, and cilantro. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • The spicy chili oil dressing works on literally everything from roasted veggies to grain bowls to plain rice
  • Roasting cabbage transforms it into something sweet and smoky that even cabbage skeptics cant resist
02 -
  • Do not overcrowd your baking sheet or the vegetables will steam instead of roast
  • The chili oil keeps developing flavor overnight, so make extra and store it in the refrigerator
03 -
  • Use tamari instead of soy sauce to keep this recipe gluten-free
  • Let the roasted vegetables sit for 5 minutes before serving so they reabsorb some of their juices

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