Preheat oven to 375 degrees. Toss broccoli with sesame oil and soy sauce. Toss carrots with coconut oil, curry, ginger and salt. Spread both in a single layer on separate parchment-lined baking sheets. Bake until edges are golden brown, flipping once halfway through. This should be about 25 – 30 minutes, although you may need to remove carrots or broccoli first and let the other continue cooking, depending on sizes cut.
To make bowl, divide rice between four separate bowls. Top with carrots, broccoli, pesto and chilies, then add toasted coconut flakes and sesame seeds to garnish. Serve immediately.