Roughly chop cauliflower and place on a lined baking pan. Dice zucchini and bell peppers and place on another lined baking pan, shred carrot and put aside. Preheat oven to 380 degrees F
In a small bowl add sesame oil, soy sauce, honey, and sambal oleic, drizzle over cauliflower and mix well (with your hands)
Drizzle balsamic vinegar and canola oil over zucchini and bell peppers, season with salt, pepper, basil, and oregano as desired and mix well
Bake cauliflower, zucchini and peppers for 20 minutes, then flip and bake for additional 5 minutes or until vegetables are golden cooked through
While vegetables bake, prepare rice as per package instructions. Microwave edamame as per package instructions and season with salt and pepper to taste
Prepare sauce by mixing together sesame oil, tahini, soy sauce, honey, chili flakes and rice vinegar in a small bowl
In a serving bowl, in a circular fashion plate sections of rice, edamame, roasted vegetables, and carrots. Drizzle with 1½ – 2 tbsp (20-30 mL) sauce and enjoy every mouthful of complex flavor and texture!!