Preheat the oven to 200°C (390°F).

Toss the broccoli florets and sweet potatoes with a bit of oil, season with salt and pepper, and roast for 20 minutes until tender and slightly crispy.

While the vegetables are roasting, heat a tablespoon of oil in a pan over medium heat.

Add the paneer cubes and cook for 5-7 minutes until golden and crispy on the outside.

In a small bowl, whisk together teriyaki sauce and a teaspoon of cornstarch. Add this mixture to the pan with the paneer, stirring until the sauce thickens and coats the paneer.

In a separate bowl, mix the mayonnaise with sesame oil, lemon juice, and a sprinkle of black sesame seeds to make the sesame mayo.

Cook the rice according to the package instructions.

To assemble the bowl, divide the cooked rice between two bowls. Top with roasted vegetables, teriyaki paneer, and sliced green onions.

Drizzle the sesame mayo over the top, sprinkle with black sesame seeds, and serve immediately.