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