On the two sheets of parchment-lined baking sheets, toss together the baby bok choy, red bell peppers, onions, baby corn, water chestnuts, bamboo shoots and scallops.
In a high-speed blender and process together the Sriracha sauce, unrefined red palm oil, freshly grated ginger, soy sauce and rice wine vinegar. Pour the sauce mixture over the vegetables and scallops; use your hands to toss and coat.
Roast at 425 degrees for 18 to 20 minutes, or until scallops are cooked through. Serve over black or brown rice.
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