KIMCHI BOWL WITH RED CURRY ALMOND SAUCE

SERVES 4 PORTIONS

FOR THE BOWL
  • 1 cup (184 g) long-grain brown rice
  • 2 cups (245 ml) water
  • 1/2 lb. (225 g) broccoli florets
  • 1 can (15 oz., or 425 g) adzuki beans, rinsed and drained
  • 1 tbsp. (15 ml) liquid aminos

    FOR THE RED CURRY ALMOND SAUCE
  • 2 1/2 tbsp. (38 ml) water
  • 2 tbsp. (32 g) almond butter
  • 2 tsp. red curry paste
  • 1 to 2 tbsp. (15 to 20 ml) lime juice

    FOR THE ASSEMBLY
  • 1 cup (170 g) store-bought vegan kimchi
  • 2 tbsp. (16 g) black sesame seeds
  • NUTRITIONAL VALUES

    Calories: 516kcal
    Fat: 8.6g (1.1g S.Fat)
    Carbs: 85.5g
    Protein: 26.8g
    Sugar: 1.4g
    Sodium: 409mg

    METHOD

    TO MAKE THE BOWL
    In a rice cooker (with a steamer basket), combine the rice and water and cook for 20 minutes, or until the rice is soft. Place the broccoli florets in the steamer basket and steam for 5 minutes, or until bright green and slightly crunchy.

    Cook the adzuki beans with the liquid aminos in a small pot over medium heat for 2 to 3 minutes.

    TO MAKE THE RED CURRY ALMOND SAUCE
    Whisk all the ingredients together until smooth.


    TO ASSEMBLE
    Divide the rice and broccoli between four bowls. Distribute the adzuki beans among the serving bowls. Drizzle the red curry almond sauce over the top of each bowl with a quarter of the kimchi. Serve garnished with black sesame seeds.
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    RAW CRUNCH BOWL