Korean-Inspired Vegan Breakfast Bowl: A Fusion of Energy and Flavor

Allergens

Soy

Ingredients

• 1 cup cooked brown rice
• 1/2 cup mixed wild mushrooms (shiitake, enoki, oyster)
• 1/2 cup edamame, shelled
• 1/2 cup kimchi
• 1/2 avocado, sliced
• 1/4 cup pickled daikon radish
• 1 tbsp sesame seeds, toasted
• 1 tbsp black sesame seeds
• 1 sheet roasted nori, crumbled
• 1 tbsp gochujang (Korean red pepper paste)
• 1/2 cup soy milk

Instructions

1. In a medium pot, cook the brown rice according to package instructions until tender and fluffy. Set aside.
2. In a separate pan, sauté the mixed wild mushrooms over medium heat for 5 minutes or until they release their water and become tender. Season with salt and pepper to taste.
3. Blanch the edamame in boiling water for 2 3 minutes, then drain and set aside.
4. Arrange the cooked rice in a bowl, then top with sautéed mushrooms, blanched edamame, kimchi, avocado slices, pickled daikon radish, and a generous drizzle of gochujang mixed with soy milk.
5. Sprinkle the dish with toasted sesame seeds, black sesame seeds, and crumbled roasted nori.

Chef’s Insight

This vegan breakfast bowl combines the flavors of Korea with the nutritional benefits of plant-based foods, making it an excellent choice for those seeking a healthy and satisfying start to their day.

Notes

Customize this recipe by adding additional banchan or swapping out ingredients based on personal preference and dietary needs.