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)
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 OhMyVeggies.com