Preheat the oven to 400°F and place the carrot sticks on a parchment-lined baking sheet. Drizzle them with 1 tsp of sesame oil, toss on the pan to coat, and generously sprinkle with salt and pepper. Roast for about 15 minutes.
Remove the carrot pan from the oven, scoot the carrots over, and add the sliced shiitakes and broccoli to the pan. Season with sesame oil, salt, and pepper and return them to the oven for 15 additional minutes.
Place the shredded cabbage in a skillet with 1-2 Tbsp of water.
Cover and steam over medium low heat (stirring occasionally) for 3-4 minutes until brightly colored and wilted.
Transfer to bowls.
Prepare Fixings & Assemble Bowls
Blend together the sauce ingredients in a small blender cup. Add water to thin.
If using frozen edamame, thaw it by running hot water over it in a mesh strainer, then microwave, or boil.
To assemble your bowls, start with the warm steamed cabbage, then pile on the roasted veggies and edamame.