Chopped green onionsgomasio, or sesame seeds, for topping (optional)
Preheat your oven to 425F. Cook the rice according to package instructions or by using this method (which is my go-to for short-grain or medium-grain rice).
Toss the cut root vegetables with the oil. Transfer the vegetables to a lined baking sheet and sprinkle with sea salt and pepper. Roast for 35-40 minutes, or until they’re tender and browning at the edges, stirring once halfway through baking.
Bring a pot of water to boil and fit it with a steamer attachment. Steam the kale for 3 minutes, or until it’s tender and bright green.
Divide the cooked rice, roasted vegetables, kale, and black beans into four bowls. Top each with a scoop of the fermented vegetables, then drizzle with yum sauce or other toppings of choice. Serve.