Energizing Korean Bowl: A Vegan Delight for Rejuvenation

Allergens

Soy, Sesame

Ingredients

• 1 cup uncooked brown rice or quinoa
• 2 cups mixed vegetables (e.g., spinach, bell peppers, carrots)
• 1 cup mushrooms, sliced
• 1 cup tofu, cubed and baked
• 1/2 cup edamame, shelled
• 1 avocado, sliced
• 2 tablespoons sesame seeds, toasted
• 4 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce or tamari
• 1 teaspoon honey or agave syrup (optional)
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Cook the brown rice or quinoa according to package instructions. Set aside.
2. In a pan, sauté the mixed vegetables and mushrooms until tender. Add to the cooked grain of choice.
3. Bake the cubed tofu until crispy. Add to the bowl.
4. Combine gochujang, soy sauce or tamari, honey or agave syrup (optional), and lime juice in a small bowl. Mix well. Drizzle over the Korean Bowl.
5. Top with sesame seeds and fresh cilantro. Serve immediately.

Chef’s Insight

This recipe is perfect for meal prepping; simply prepare individual portions and store them for easy grab-and-go meals throughout the week.

Notes

This recipe is perfect for a healthy and energizing lunch or dinner.