Step 1

Preheat your oven to 400

Step 2

Cut the top quarter off your whole garlic bulbs exposing the cloves inside.

Step 3

Brush your foil with a little oil and place the large part of the bulb in the middle of the foil and draw it up around, squeezing tightly shut all over. Place in the oven and roast for about 30 minutes. Check they feels squishy through the foil. If they don't return to the oven for a few minutes more.

Step 4

When ready allow to cool in the foil. (It might seem like a lot of garlic but once roasted the flavour mellows and won't be any where near as dominant as it would if you didn't roast it).

Step 5

Brush your sweet potatoes with olive oil and sprinkle with salt. Place on a baking tray and put in the oven either with the garlic or after it is ready.

Step 6

Toss your butternut squash cubes in a little olive oil, season and add to the tray with the sweet potatoes about 15 minutes later.

Step 7

Roast the butternut squash and potatoes for about another 45 minutes or until both are tender.

Step 8

In a small bowl mix together the teaspoon of sesame oil, the tablespoon of Tamari and and the 1 teaspoon of maple syrup.

Step 9

Add the mushrooms to the bowl and allow to soak for a minimum of 10 minutes, stirring them every so often so they get covered in the marinade.

Step 10

Cook your brown rice according to the directions on the package.

Step 11

In the last 10 minutes add your mushrooms to the baking tray with the potatoes and squash, making sure to reserve the marinade.

Step 12

Squeeze the roasted garlic out of each clove and into a food processor or blender. If you squeeze from the base of each they should pop out easily.

Step 13

Add all the other sauce ingredients including the leftover mushroom marinade and blitz until smooth.

Step 14

Heat a small fry pan and wilt your spinach over a medium heat with a tiny drop of oil and some salt and pepper.

Step 15

Add your edamame beans to a small bowl and cover with boiling water. Leave to stand for a few minutes while you assemble your bowls.

Step 16

Start with some rice in each bowl, then top that with the spinach, mushrooms, butternut squash, some sweet potato sliced into rounds, the drained edamame beans and a sprinkling of green onions.

Step 17

Drizzle over plenty of the roasted garlic sauce and sprinkle with sesame seeds.

Step 18

Dig in!