Kimchi Bowl with Red Curry Almond Sauce

Yield: 4 servings


For the bowl:

1 cup (184 g) long-grain brown rice
2 cups (245 ml) water
½ pound (225 g) broccoli florets
1 can (15 ounces, or 425 g) adzuki beans, rinsed and drained
1 tablespoon (15 ml) liquid aminos

For the red curry almond sauce:

2½ tablespoons (38 ml) water
2 tablespoons (32 g) almond butter
2 teaspoons red curry paste
1 to 2 tablespoons (15 to 20 ml)
lime juice

For the assembly:

1 cup (170 g) store-bought vegan kimchi
2 tablespoons (16 g) black sesame seeds


To make the bowl: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. 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. In a small pot over medium heat, mix the adzuki beans with the liquid aminos and cook for 2 to 3 minutes.

To make the red curry almond sauce:Whisk all of the ingredients together until smooth.

To assemble: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.

Recipe Adopted from


May 9, 2017