Spicy Brassicas Rice Bowl

Spicy Brassicas Vegan Rice Bowl with Gut-Friendly Kimchi and Tofu

This rice bowl with roasted brassicas (Brussels sprouts, broccoli, kale, and if in season ramps or spring onions) is healthy, vegan, and packed with gut-friendly plants. Spicy, salty, savory, and full of flavor. The naturally fermented kimchi adds depth, saltiness, and umami, with plenty of good-for-your gut probiotics. My favorite, wildbrine, is naturally fish-free, gluten-free, and delicious.

Grain bowls are really the ideal meal. They’re 100% ageless, you can tailor them to your taste. Use whichever grain you like, rice, steel cut oats, quinoa, millet, farro…, and top it with just about every plant you love, roasted, stir-fried, steamed, or raw, add protein (tofu, fried egg, shredded chicken, leftover fish), and condiments like kimchi, pickles, nori, sesame seeds, hot sauce, sriracha, and the list goes on and on. Looking for a mediterranean vibe? Add fresh basil, roasted eggplant, tomatoes, fresh arugula, drizzle with olive oil and balsamic vinegar. Craving asian flavors? Use cilantro, scallions, toasted sesame oil, nori, kimchi, tofu… This particular rice bowl has wild rice, but short grain brown rice works too, with raw, extra-firm tofu, scallions, cilantro, and brassicas tossed in a spicy sauce and roasted till almost caramelized. Absolutely fabulous.

 

Spicy Brassicas Rice Bowl with Kimchi and Tofu

This vegan rice bowl with gut-friendly kimchi makes for an easy, filling, and flavorful meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Tania Van Pelt

Ingredients

For the rice

  • 1 cup uncooked wild rice blend or short-grain brown rice
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari
  • 2 teaspoons rice wine vinegar unsweetened or mirin
  • 2 green onions or scallions finely chopped

For the Bowls

  • 2 pounds brassicas broccoli, crowns only, chopped, Brussels sprouts, cored and halved, kale, chopped
  • 2 tablespoons neutral vegetable oil
  • 1 tablespoon tamari
  • 1 to 2 tablespoons Sriracha
  • 2 garlic cloves grated
  • 1 cup kimchi of choice
  • 1 cup extra-firm tofu cubed, optional
  • Fried egg for each bowl optional
  • Toasted sesame seeds for garnish
  • Scallions and/or fresh herbs cilantro, mint, etc., for garnish

Instructions

  1. Cook rice according to directions until water is absorbed and rice is done, about 35 to 45 minutes. Fluff with a fork and remove from heat. In a small bowl whisk together sesame oil, tamari, vinegar or mirin, and scallions. Pour mixture over rice, and stir until rice is coated with sauce.
  2. While the rice cooks, prepare the brassicas: Preheat the oven to 425° F. Whisk together the vegetable oil, tamari, Sriracha, and garlic. Toss the vegetables in the marinade and distribute them onto a baking sheet. Roast for 15 to 20 minutes, or until veg are crispy and browning, turning them halfway through.
  3. Divide the rice, roasted vegetables, tofu (or fried eggs), and kimchi into bowls. Sprinkle each bowl with a tablespoon of sesame seeds. Garnish with scallions and fresh herbs.
  4. Serve immediately.

Recipe Notes

I often cook a big batch of wild or brown rice and roast a bigger batch of vegetables in this marinade for quick and easy grain bowls at lunch and weekday dinners.