Vibrant Korean Bowl: Glow-Boosting Energy in Every Bite

Allergens

Soy (in tamari), Sesame

Ingredients

• 1 cup cooked brown rice 1/2 cup marinated and grilled tofu 1/2 cup pickled daikon radish 1/2 cup mixed fresh greens (spinach, kale, arugula) 1/4 cup edamame, shelled and cooked 1/4 cup shredded carrots 1/4 cup sliced cucumber 1/4 cup thinly sliced green onions 2 tablespoons toasted sesame seeds Dressing: 2 tablespoons rice vinegar 1 tablespoon honey or agave nectar (vegan option) 1 tablespoon low
• sodium soy sauce or tamari (gluten
• free) 1 teaspoon toasted sesame oil 1/2 teaspoon grated ginger

Instructions

1. In a large bowl, combine cooked brown rice and marinated grilled tofu. Toss gently to mix.
2. Add pickled daikon radish on top of the rice mixture.
3. Arrange mixed fresh greens over the daikon radish layer.
4. Scatter edamame, shredded carrots, sliced cucumber, and green onions evenly across the salad.
5. In a small bowl, whisk together rice vinegar, honey or agave nectar, low sodium soy sauce or tamari, sesame oil, and grated ginger. Drizzle dressing over the Korean Bowl.
6. Sprinkle toasted sesame seeds on top to finish.

Chef’s Insight

The combination of flavors and textures in this Korean Bowl is designed to provide a satisfying and energizing meal that will leave you feeling refreshed and rejuvenated.

Notes

This recipe is easy to customize with your favorite vegetables and protein sources.