Energizing Korean Vegan Rice Bowl

Allergens

Soy (in edamame and tofu)

Ingredients

• 1 cup cooked brown rice
• 1/2 cucumber, sliced
• 1 small carrot, julienned
• 1/4 cup edamame, shelled
• 1/4 cup radish sprouts
• 1/4 cup mixed greens
• 1/2 avocado, sliced
• 2 tbsp pickled daikon radish
• 1/4 cup tofu, cubed and baked
• Sesame seeds for garnish

Instructions

1. Layer the cooked brown rice at the bottom of two serving bowls.
2. Arrange the cucumber slices on top of the rice.
3. Add julienned carrots on top of the cucumbers.
4. Scatter edamame over the carrots.
5. Top with radish sprouts and mixed greens.
6. Fan out avocado slices and place on top of the greens.
7. Add pickled daikon radish next to the avocado.
8. Arrange cubed, baked tofu on top of the daikon radish.
9. Sprinkle sesame seeds over the finished dish for added texture and flavor.

Chef’s Insight

This recipe is not only nutritious but also visually appealing, making it perfect for both health and aesthetics.

Notes

This recipe is perfect for meal prepping and can be easily customized to fit dietary needs.