Korean Low-Carb Energy Brunch Bowl: Vitality in Every Bite

Allergens

Soy, gluten (optional)

Ingredients

• 1 cup cooked quinoa
• 2 cups fresh spinach
• 4 oz grilled chicken breast
• 1 avocado, sliced
• 1/2 cup kimchi, roughly chopped
• 2 tbsp sesame seeds
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (gluten
• free)
• 1 tsp honey
• 1 tsp gochugaru (Korean red pepper flakes)
• Salt and pepper, to taste
• 1 tbsp olive oil
• Optional: sesame leaves for garnish

Instructions

1. In a large bowl, whisk together rice vinegar, soy sauce, honey, gochugaru, salt, and pepper until well combined. Set aside.
2. Heat olive oil in a skillet over medium heat. Add quinoa and cook for 3 4 minutes or until lightly toasted, stirring occasionally. Remove from heat and set aside.
3. In a large mixing bowl, combine spinach and cooked quinoa. Toss well to combine.
4. Divide the spinach and quinoa mixture between two bowls. Top with grilled chicken, avocado slices, and a generous scoop of kimchi.
5. Drizzle the dressing over each bowl and sprinkle with sesame seeds. If desired, garnish with sesame leaves. Serve immediately.

Chef’s Insight

This low-carb Korean energy brunch bowl combines protein, healthy fats, and probiotics to keep you feeling full and energized throughout the morning. The tangy kimchi dressing adds a zesty kick that brings everything together.

Notes

Ensure that your kimchi is gluten-free if you have a sensitivity or allergy, as some store-bought versions may contain wheat.