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Kimchi Bowl with Red Curry Almond Sauce

Kimchi Bowl with Red Curry Almond Sauce

Ingredients

  • 1 cup long-grain brown rice
  • 2 cups water
  • 1/2 pound broccoli florets
  • 1 can (15 ounces) adzuki beans, rinsed and drained
  • 1 tablespoon liquid aminos
  • 2 1/2 tablespoons water
  • 2 tablespoons almond butter
  • 2 teaspoons red curry paste
  • 1 - 2 tablespoons lime juice
  • 1 cup store-bought vegan kimchi
  • 2 tablespoons black sesame seeds

Directions

  1. Place the rice and water in a rice cooker (that has a steamer basket) and cook for 20 minutes or until the rice is soft.
  2. For the last 5 minutes of the rice cooking, place the broccoli florets in the steamer basket and cook until bright green and slightly crunchy.
  3. In a small pot over medium heat, mix the adzuki beans with the liquid aminos and cook for 2 to 3 minutes.
  4. To make the red curry almond sauce, whisk all water, almond butter, red curry paste, and lime juice together until smooth.
  5. Divide the rice and broccoli among 4 bowls. Divide the adzuki beans among the bowls. Place one-quarter of the kimchi in each bowl and drizzle the red curry almond sauce over the top. Garnish with the black sesame seeds and serve.

Note

  • Credit: Vegan Bowl Attack by Jackie Sobon

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