Summer Sunrise Korean Snack Bowl

Allergens

Soy (in tofu and gochujang)

Ingredients

• 1 cup cooked quinoa
• 1/2 cup edamame, shelled
• 1/2 cup cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pickled radish
• 1/4 cup seaweed salad
• 1 avocado, sliced
• 1/2 cup tofu, cubed and pan
• fried
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon gochujang (Korean chili paste)
• Salt and pepper, to taste

Instructions

1. Combine cooked quinoa with edamame, cucumber, cherry tomatoes, pickled radish, seaweed salad, avocado, pan fried tofu, and toasted sesame seeds in a large bowl. Season with salt, pepper, and gochujang to taste. Mix gently to combine.

Chef’s Insight

The contrast of textures and flavors makes this snack bowl perfect for a healthy breakfast or energizing afternoon pick-me-up.

Notes

Feel free to add your favorite protein or vegetables for a customized snack.