Korean Grain Bowl

(Comments)

It has been a long time <3

Admittedly, I was taking a break from pretty much everything except my business. Seeing as it is food, all my cooking energies have been going to that for the past year. But I miss what brought me to it, blogging is my first love and what inspired me to live authentically and pursue my dreams. I will be posting more videos but also trying my best to continue posting here! I love to write, I love to cook, take pictures and all the intricacies that food blogging has. I've also done a ton of personal growth and want to diversify the topics I cover in my posts, after all we need far more than veganism to truly make this world a welcoming place.

 On top of it, Vegan MoFo is upon us! I am SO happy they decided to have it in November this year so now I have time to set everything up to go smoothly because I have always had trouble completing it and this year, I will finish it!

So, what do we have here. I am completely in love with grain bowls. They are crazy versatile and can easily be made for one or for a crowd. Plus they come together so easily, using some cooked and some raw components to a perfectly balanced meal.

I am also completely obsessed with Korean food at the moment. Kimchee does indeed go with everything and I make by the 3L batch to ensure I always have some available. Plus it means effortless probiotics included in my dinners! Although I will also always have a soft spot for raw saurkraut... This bowl includes some vegan chicken but you can also sub in tofu or tempeh for delicious results and a full whole foods meal!

Korean Grain Bowl

A lovely ensemble of Korean inspired ingredients that will dance on your palate and satisfy your spicy-sweet cravings.

Portions
2

Difficulty
Simple

Prep Time
5 Minutes

Cooking Time
15 Minutes

Ingredients:

  • 2 cup rice - , cook in pot or rice cooker
  • 2 large carrots - sliced
  • 1 bell pepper - sliced
  • 1 small head of broccoli - cut into small florets
  • 1-2 cup diced tofu or vegan chicken
  • 1/2+ cup Korean BBQ Sauce
  • 4 Tbsp Kimchee
  • 2 Tbsp sesame seeds
  • 2 stalk green onions - sliced
  • 1+ cup kale slaw mix or baby greens

Directions:

  • Cook rice according to directions.
  • In a ceramic non-stick pan, dry saute the carrots for about 3 minutes, then add the peppers and broccoli. If using tofu, pre-bake it in cubes to get it nice and firm. If using vegan chicken, toss it in the pan and wait until its defrosted and starting to brown.
  • Drown it all in the Korean BBQ sauce and cook until it starts to thicken. Turn off the heat.
  • In your bowl, place rice at the bottom, then stir-fried goodness, then some kimchee to taste, greens/coleslaw mix and sprinkle generously with sesame seeds. Top with green onions and more sauce if desired.
  • Enjoy!