Recipes
Kimchi, rice and vegetable bowl
Season :All
Servings :4
Diet :Vegan, gluten free
Time :30 minutes
Difficulty :Easy
A delicious and healthy bowl full of vegetables with a creamy lime- miso and tahini dressing.
INGREDIENTS
- 300 gr. brown rice
- 1 head of broccoli
- 4 heaped tbsp. of kimchi
- 400 gr. Shitake
- 1 tbsp. of sesame oil
- 3 tbsp. of soy sauce
- 1 tbsp. of honey
- 150 gr. of bean sprouts
- Small bunch of coriander
- 4 tbsp. of sesame seeds
Miso tahini dressing
- Juice of half a lime
- 1 tbsp. of brown miso
- 3 heaped tbsp. of tahini
PREPARATION
- Start by cooking the rice according to the package.
- Meanwhile make the dressing by mixing the miso, lime juice and tahini together and mix with a couple of tablespoons of water to make it thinner and creamy. Taste and adjust if necessary by adding more lime, miso, water etc.
- Steam the broccoli in a colander over a pan of cooking water for a couple of minutes. Other options are boiling the broccoli for a couple of minutes in salted water or roast in the oven on 220C.
- Heat some sesame oil to a frying pan and fry the shitake over a high heat for a couple of minutes, adding the soy sauce and honey for the last minute.
- Serve by adding the rice to a bowl with the broccoli and the shitake topped with a tbsp. of kimchi, the bean sprouts, coriander, toasted sesame seeds and drizzled over with the tahini-lime-miso dressing and optional some extra soy sauce.
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