Wash and slice bell peppers, trim broccoli florets, shred carrots, halve cherry tomatoes, and rinse baby spinach.

Bring water to a boil, add broccoli florets, cover, and steam for 3–4 minutes until bright green and tender-crisp.

Heat a drizzle of oil in a skillet over medium-high heat, add peppers and carrots, and cook for 5 minutes until edges are charred.

In a small bowl, whisk sriracha, soy sauce, fresh lime juice, grated ginger, and minced garlic until fully combined.

Pour the spicy sauce over the warm veggies, toss gently to ensure they are evenly coated.

Serve veggies over quinoa or brown rice, top with chopped cilantro, green onions, and sprinkle with toasted sesame seeds.