Korean Lunch Bowl – A Vegetarian Feast for Energizing Balance
This recipe is perfect for vegetarians seeking a healthy and energizing lunch option inspired by traditional Korean flavors. The Korean Lunch Bowl is filled with nutrient-dense ingredients and can be prepared easily in 15 minutes or less.
Allergens
Soy (in tamari)
Ingredients
- 2 cups cooked brown rice
- 1 cup mixed vegetables (e.g., carrots, bell peppers, cucumber)
- 1/2 cup edamame, shelled
- 1/2 cup kimchi
- 1/2 cup pickled radish
- 2 tablespoons toasted sesame seeds
- 1/4 cup fresh cilantro leaves
- 1 avocado, sliced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (or tamari for gluten
- free)
- 1 lime, juiced
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the cooked brown rice with sesame oil, soy sauce (or tamari), lime juice, salt, and pepper. Mix well and set aside.
- Wash and chop the vegetables into bite sized pieces.
- Assemble your lunch bowls by placing a generous portion of seasoned rice in each bowl. Top with mixed vegetables, edamame, kimchi, pickled radish, toasted sesame seeds, and fresh cilantro leaves. Add avocado slices on the side for added creaminess.
- Serve immediately and enjoy this energizing Korean lunch bowl that will leave you feeling refreshed and ready for your day.
Chef’s Insight
This Korean lunch bowl is not only delicious but also packed with essential nutrients, making it the perfect choice for vegetarians seeking balance and energy.
Notes
Feel free to add more vegetables or protein sources if desired.