Korean Veggie Delight Rice Bowl

Allergens

Soy (soy sauce)

Ingredients

• 1 cup cooked short
• grain brown rice 2 cups fresh mixed greens (spinach, kale, arugula) 1/2 cucumber, sliced into ribbons 1/2 cup cherry tomatoes, halved 1/4 cup pickled daikon radish 1/4 cup shelled edamame, cooked and seasoned 1 tablespoon toasted sesame seeds 1 tablespoon sesame oil For the dressing: + 2 tablespoons soy sauce + 1 tablespoon rice vinegar + 1 teaspoon honey or agave syrup (optional) + 1 teaspoon toasted sesame oil

Instructions

1. Begin by cooking short grain brown rice according to package instructions. Once cooked, divide the rice into two bowls. Top each bowl with a generous portion of mixed greens, cucumber ribbons, cherry tomatoes, pickled daikon radish, and edamame. Drizzle each bowl with the prepared dressing, and finish with a sprinkle of toasted sesame seeds and a drizzle of sesame oil.

Chef’s Insight

Brown rice is more nutrient-dense than white rice, making it a healthier choice Pickling adds depth and flavor to the daikon radish and other vegetables

Notes

Adjust the dressing to your liking by adding more honey or agave for a sweeter taste