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["Preheat the oven to 400u00b0 F. Prepare marinade by whisking together soy sauce, kecap manis, sesame oil, ginger, garlic, and chili pepper flakes in a small bowl. Set aside.", "Cut the the sweet potato into 1-inch cubes with the 4.5"" Santoku from the KitchenAid(R) 12-Piece Brushed Stainless Cutlery Set then transfer to a baking sheet and use 1/5 of the olive oil to lightly coat. Bake while cubing the acorn squash and carrots. Add squash and carrots to the baking sheet, drizzling with 2/5 of the olive oil and tossing, then place sheet back in oven.", "Cube the cabbage and romanesco and add to the baking sheet. Toss with remaining olive oil then drizzle the marinade over all the vegetables and toss to evenly coat. Bake for 30 minutes or until the vegetables are tender.", "Remove the baking sheet from oven and let cool for 5-10 minutes. Chop and dice the green and sweet onions.", "Next, finely mince the macadamia nuts. Toast the macadamia nuts in a small skillet for 2 minutes on medium-low heat to lightly toast. Nuts should be golden brown and fragrant when done.", "Toss the roasted vegetables with the onions and macadamia nuts. Scoop 1 cup of brown rice into each bowl and top with the vegetables. Top with additional toppings like diced avocado, sliced radishes, shredded nori, and/or micro greens if desired. Serve and enjoy immediately!"]
