Vibrant Korean Vegan Bowl

Allergens

Soy, Sesame

Ingredients

• 1 cup cooked brown rice
• 1/2 avocado, sliced
• 1/2 cucumber, thinly sliced
• 1/4 cup edamame, shelled and steamed
• 1/4 cup carrots, julienned
• 1 tbsp pickled radish
• 2 tbsp tofu, fried until crispy
• 1 tbsp sesame seeds, toasted
• 1 tbsp black sesame seeds
• 1 tsp gochujang (Korean chili paste)
• 1 tsp soy sauce
• 1 tbsp lemon juice
• 1/2 cup kale, chopped
• 1 tbsp hemp seeds
• 1 tbsp fresh cilantro, chopped
• Salt and pepper, to taste

Instructions

1. Begin by cooking brown rice according to package instructions. Once cooked, set aside.
2. In a small bowl, mix together gochujang and soy sauce set aside.
3. Slice cucumber, avocado, carrots, and kale. Steam edamame. Prepare pickled radish, tofu, and hemp seeds.
4. Assemble the Korean Vegan Bowl by layering cooked brown rice at the base. Add sliced vegetables, steamed edamame, and topped with crispy tofu pieces.
5. Drizzle the gochujang and soy sauce mixture over the bowl. Sprinkle sesame seeds, black sesame seeds, hemp seeds, pickled radish, and fresh cilantro. Squeeze lemon juice over the top and season with salt and pepper to taste.
6. Serve immediately and enjoy the fusion of flavors that bring vitality and energy to your day.

Chef’s Insight

The combination of flavors and textures in this dish is designed to awaken your senses and provide a truly satisfying experience.

Notes

Feel free to swap out or add more vegetables as desired for a personalized experience.