Kimchi, Rice And Vegetables Bowl

A delicious and healthy bowl full of vegetables with a creamy lime- miso and tahini dressing.

Season: All
Servings: 4
Diet: Vegan, gluten free
Time: 30 minutes
Difficulty: Easy


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

Dressing:
• Juice of half a lime
• 1 tbsp. of brown miso
• 3 heaped tbsp. of tahini

Preparation:
1. Start by cooking the rice according to the package.
2. 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.
3. 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.
4. 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.
5. 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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