Brown rice bowls with roasted vegetables

1. 1 ½cups brown rice
2. 1pound cremini mushrooms, halved
3. 2medium zucchini, cut into 1½-inch pieces
4. 8radishes with greens, radishes halved and greens chopped
5. 5tablespoons olive oil 
    Coupons
6. 5tablespoons lemon juice
7. Kosher salt and black pepper
8. 1tablespoon soy sauce
9. 1tablespoon toasted sesame seeds
10. ½cup chopped toasted walnuts

DIRECTIONS

1. Heat oven to 425° F. Cook the rice according to the package directions.
2. Meanwhile, toss the mushrooms, zucchini, and radishes with 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on a baking sheet until tender and browned in spots, 20 to 25 minutes, tossing halfway through. Remove from oven and stir in the radish greens.
3. Whisk together the soy sauce, sesame seeds, and the remaining 3 tablespoons each of lemon juice and olive oil in a small bowl.
4. Serve the roasted vegetables and walnuts over the rice, drizzled with the dressing.