Sweet Chili Roasted Veg Bowls

• Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, pick cilantro leaves from stems; roughly chop leaves. • In a small bowl, combine sweet soy glaze, half the chili sauce, half the vinegar, and 1 TBSP water (for 4 servings, use all the vinegar and 2 TBSP water). • In a separate small bowl, combine mayonnaise with remaining chili sauce. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt to taste.

• Once veggies have 2-3 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Add coleslaw mix; cook for 2-3 minutes. • Stir in roasted veggies and sweet soy chili mixture. Cook, stirring, until sauce is slightly thickened, 1-2 minutes. Taste and season with salt and pepper. • Turn off heat.

• Fluff rice with a fork; stir in half the chopped cilantro and 1 TBSP butter (2 TBSP for 4 servings). Season with salt to taste.