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.