Serves 2

Ingredients:

• Broccoli, 1 head, cut into florets
• Panko breadcrumbs, 1/2 cup
• Sesame seeds, 1/2 cup
• Purple carrots, 2, thinly sliced
• Bok choy, 1 bunch, chopped
• Red onion, 1, sliced
• Olive oil, 3 tablespoons
• Salt and pepper, to taste
• Mini Red Bell Pepper, 6-10
• Cashews, 1/2 cup, toasted
• Black sesame seeds, 2 tablespoons
• Scallions, 2, thinly sliced

For the homemade gluten-free teriyaki sauce:

• Tamari or soy sauce, 1/2 cup
• Water, 1/4 cup
• Rice vinegar, 2 tablespoons
• Honey or maple syrup, 2 tablespoons
• Cornstarch, 1 tablespoon
• Garlic, 2 cloves, minced
• Ginger, 1/2 tablespoon, grated

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the panko breadcrumbs and sesame seeds. Dip the broccoli florets in the mixture, pressing lightly to coat. Place them on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown and crispy.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced purple carrots and bok choy, season with salt and pepper, and sauté for 5-7 minutes until tender. Remove from the skillet and set aside.
4. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sliced red onions and sauté for 5-7 minutes until caramelized. Remove from the skillet and set aside.
5. To make the teriyaki sauce, whisk together the tamari or soy sauce, water, rice vinegar, honey or maple syrup, and cornstarch in a small bowl until smooth. Add the minced garlic and grated ginger, and whisk again.
6. Pour the teriyaki sauce into the same skillet and bring to a boil over medium-high heat, stirring constantly. Reduce the heat and simmer for 2-3 minutes until the sauce thickens.
7. To assemble the Kung Pao broccoli bowl, divide the roasted broccoli, sautéed purple carrots and bok choy, caramelized red onions, roasted red peppers, and toasted cashews among 4 bowls.
8. Drizzle the homemade gluten-free teriyaki sauce over the bowls and sprinkle with black sesame seeds and scallions for garnish. Serve hot and enjoy!