Kimchi Brown Rice Bliss Bowls
A bright, savory bowl combining brown rice, tangy kimchi, fresh vegetables, marinated tempeh, and peanut sauce for a satisfying plant-based meal.
Servings: 2 servings
Ingredients
- 1 cup cooked brown rice
- heaping 1/4 cup kimchi see note
- 1 Persian cucumber peeled into ribbons
- 1/2 cup red cabbage thinly sliced
- 1/2 avocado sliced
- 8 ounces marinated tempeh baked or grilled
- 1/2 recipe peanut sauce
- 1/2 teaspoon sesame seeds
- 2 Thai chiles thinly sliced, optional
- lime slices for serving
- microgreens for garnish, optional
Instructions
- Divide the cooked brown rice between 2–3 bowls.
- Top each bowl with a heaping 1/4 cup kimchi, cucumber ribbons, thinly sliced red cabbage, and sliced avocado.
- Add the marinated tempeh (baked or grilled) to the bowls.
- Drizzle about half a recipe of peanut sauce over each bowl, reserving extra sauce on the side.
- Sprinkle with 1/2 teaspoon sesame seeds and the thinly sliced Thai chiles, if using.
- Serve with lime slices and garnish with microgreens if desired.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- measuring cups
- serving bowls
Notes
- I like Mother In Law's Vegan Kimchi for this recipe.
- It is easy to find at Whole Foods and natural grocery stores.
- If you're vegan or vegetarian, read the label because many kimchi contain fish products.