Bulgogi roasted spring veggie bowl

https://www.veganricha.com/bulgogi-roasted-spring-veggie-bowl/
type:bulgogi
type:bowls
type:roastedveg
type:salad

Veggies:

• 1/2 (0.5 ) head cauliflower chopped into florets
• 8 oz sliced mushrooms
• 1 cup (116 g) of other spring veggies like sliced radish or sliced fennel
• half a bunch asparagus
• 2 tsp oil
• 2 tsp soy sauce (tamari for glutenfree, coconut aminos for soyfree))
• 1/3 to 1/2 tsp salt
• 1/2 tsp (0.5 tsp) garlic powder and more as needed
• 1.5 tbsp or more bulgogi spice See recipe notes to make your own mix
• a dash of paprika for color

Bowl:

• ripe avocado cubed or cubed cucumber
• spinach or greens
• 2 tbsp asian chili garlic sauce such as sambal oelek
• sesame seeds and scallions for garnish
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• Bulgogi Blend: Mix 1 tbsp korean chili flakes (gochugaru, or use regular flakes+ chipotle pepper (it will be a bit different)), 2 tsp onion powder, 1 tsp garlic powder, 1-2 tsp sesame seeds, 1/2 tsp ground ginger, 2 tsp dried chives, 1 tsp brown sugar and zest of half a small lemon and use. (to store for longer, omit lemon zest and add some lemon juice or zest when cooking)