Kimchi Brown Rice Bowl

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These healthy vegan kimchi bowls are so delicious and fun to eat! If you’re making them ahead, save the avocado to add at the last minute

 

MAKES 2-3 SERVINGS

Equipment needed: saucepan, peeler, chopping board, knife

Total Time: 45 minutes

 

Ingredients: 

  • 1 cup cooked brown rice
  • ¼ cup kimchi
  • 1 cucumber, peeled into ribbons
  • ½ cup thinly sliced red cabbage
  • ½ avocado, sliced
  • 8 ounces Marinated Tempeh, Baked or Grilled
  • Peanut Sauce
  • ½ teaspoon sesame seeds
  • 2 Thai chiles, thinly sliced, optional
  • Lime slices, for serving
  • Microgreens, for garnish, optional

    •  

    Method:

    1. Assemble the bowls with the rice, kimchi, cucumber, cabbage, avocado, and tempeh.
    2. Drizzle a generous amount of peanut sauce on top and sprinkle with sesame seeds and Thai chiles, if using.
    3. Serve with lime slices and remaining peanut sauce on the side. Garnish with microgreens, if desired.
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