Energizing Korean Breakfast Bowl

Allergens

Soy (in gluten-free soy sauce)

Ingredients

• 1 cup cooked brown rice
• 2 cups mixed baby greens (spinach, kale, and arugula)
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup edamame, shelled and cooked
• 1/4 cup radish sprouts
• 1 avocado, sliced
• 1 green onion, thinly sliced
• 1 tbsp sesame seeds, toasted For the Dressing:
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (gluten
• free)
• 1 tsp honey or maple syrup
• 1 tsp toasted sesame oil

Instructions

1. Cook the brown rice according to package instructions and set aside.
2. In a small bowl, whisk together gochujang, rice vinegar, soy sauce, honey, and sesame oil for the dressing.
3. Divide the cooked brown rice among four bowls.
4. Top each bowl with mixed baby greens, shiitake mushrooms, edamame, radish sprouts, avocado slices, and green onions.
5. Drizzle the gochujang dressing over each bowl and sprinkle with toasted sesame seeds.

Chef’s Insight

This energizing Korean Breakfast Bowl is perfect for those who want to start their day with a balance of flavors and nutrients.

Notes

The combination of flavors and textures in this Energizing Korean Breakfast Bowl creates a symphony for the senses.