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 Vegan Rice Bowl with Gut-Friendly Kimchi and Tofu

Spicy Brassicas Rice Bowl with Kimchi and Tofu
Serves 4
This vegan rice bowl with gut-friendly kimchi makes for an easy, filling, and flavorful meal.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the rice
  1. 1 cup uncooked wild rice blend or short-grain brown rice
  2. 1 tablespoon toasted sesame oil
  3. 1 tablespoon tamari
  4. 2 teaspoons rice wine vinegar (unsweetened) or mirin
  5. 2 green onions or scallions, finely chopped
For the Bowls
  1. 2 pounds brassicas (broccoli, crowns only, chopped, Brussels sprouts, cored and halved, kale, chopped)
  2. 2 tablespoons neutral vegetable oil
  3. 1 tablespoon tamari
  4. 1 to 2 tablespoons Sriracha
  5. 2 garlic cloves, grated
  6. 1 cup kimchi of choice
  7. 1 cup extra-firm tofu, cubed, optional
  8. Fried egg for each bowl, optional
  9. Toasted sesame seeds, for garnish
  10. 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.
Notes
  1. 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.
Ageless Diet Life http://agelessdietlife.com/