Korean Vegetable Rice Bowl with Spicy Tempeh and Kimchi

Allergens

Soy and soy-based products (tempeh)

Ingredients

• 4. Brown rice, soy sauce, rice vinegar, sesame oil, mirin, sugar, garlic, ginger, vegetables (bell peppers, zucchini, carrots), tempeh, kimchi, green onions, toasted sesame seeds, and seasonings
• 1 cup brown rice
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp mirin
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• Bell peppers (any color)
• Zucchini
• Carrots
• 8 oz tempeh, cubed
• 1 cup kimchi
• 3 green onions, sliced
• 1 tsp toasted sesame seeds
• Seasonings: salt, black pepper, and red pepper flakes

Instructions

1. Prepare brown rice, mix spicy sauce, cook tempeh, sauté vegetables, assemble the bowl, and garnish with green onions and sesame seeds
2. Cook the brown rice according to package instructions.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, mirin, sugar, minced garlic, grated ginger, and seasonings. Set aside.
4. Heat 1 tbsp of sesame oil in a non stick pan over medium heat. Add cubed tempeh and cook for about 5 minutes or until golden brown on all sides. Remove from pan and set aside.
5. In the same pan, add more sesame oil if needed and sauté diced bell peppers, sliced zucchini, and grated carrots for 3 4 minutes until slightly softened.
6. Add the cooked tempeh back to the pan with the vegetables and pour the spicy sauce over everything. Toss well to coat and cook for another 2 minutes.
7. To assemble the bowl, divide cooked rice between two bowls, top with the vegetable and tempeh mixture, then garnish with kimchi, green onions, and toasted sesame seeds. Enjoy!