“Sensational Korean Vegan Breakfast Bowl: A Mouthwatering Fusion of Textures & Aromas”

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups uncooked short
• grain white rice 1 cup mixed mushrooms (shiitake, enoki, and oyster) 2 cups kimchi 1 large carrot, julienned 1 small cucumber, thinly sliced 4 green onions, chopped 1 avocado, sliced 1 cup fresh spinach leaves 2 tbsp sesame seeds, toasted 3 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp sugar 1 tsp minced garlic 1 tsp minced ginger

Instructions

1. a. Cook the rice according to package instructions, then set aside. b. In a pan over medium heat, sauté the mushrooms until tender and slightly golden. Season with a pinch of salt and pepper. c. Combine soy sauce, rice vinegar, sugar, garlic, and ginger in a small bowl mix well to create the dressing. d. In a large bowl, combine cooked rice, sautéed mushrooms, and half of the dressing. Toss gently to coat. e. Arrange rice mixture in bowls, then top with kimchi, carrots, cucumber, green onions, avocado, and spinach leaves. f. Drizzle remaining dressing over each bowl and sprinkle with toasted sesame seeds.

Chef’s Insight

The combination of textures, from the tender mushrooms to the crisp vegetables, creates an unforgettable sensory experience for your taste buds. Plus, the flavors of kimchi and sesame seeds add a distinctive Korean touch to this vegan dish.

Notes

Feel free to customize the bowl with additional vegetables or protein sources, such as tofu or tempeh, for a more filling meal.