Morning Sunshine Korean Vegetarian Breakfast Bowl

Allergens

Soy (in edamame)

Ingredients

• 1 cup cooked short
• grain brown rice
• 1/2 avocado, sliced
• 1/2 small cucumber, thinly sliced
• 1/2 cup mixed baby greens (spinach, kale, and arugula)
• 1/4 cup edamame, shelled
• 1/4 cup pickled daikon radish
• 1 tablespoon toasted sesame seeds
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste

Instructions

1. In a bowl, combine the cooked short grain brown rice with the mixed baby greens and edamame.
2. Arrange the sliced cucumber and avocado on top of the rice mixture.
3. Sprinkle pickled daikon radish and toasted sesame seeds over the cucumber and avocado.
4. Drizzle with fresh lemon juice, then season with salt and pepper, to taste.
5. Enjoy your refreshing Korean breakfast bowl, full of life giving energy!

Chef’s Insight

This dish is not only delicious but also visually appealing, making it perfect for Instagram!

Notes

This recipe is easy to adapt based on your dietary preferences or restrictions.