Description
This vegan rice bowl with gut-friendly kimchi makes for an easy, filling, and flavorful meal.
Scale
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
- 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.
- 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.
- 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.
- Serve immediately.
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.