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Gochujang Veggie Bowls with Quinoa Speckled Sushi Rice & Kimchi Mayo
2 or 4 Serving Dinner

Gochujang Veggie Bowls

with Quinoa Speckled Sushi Rice & Kimchi Mayo

Tags: Gluten-Free Nut-Free Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
40 min
CALORIES
670
FAT
34g
CARBOHYDRATES
84g
PROTEIN
10g

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INGREDIENTS

  1. ½ cup quinoa speckled rice
  2. 1 sweet potato, cut into 1-inch cubes
  3. 4 radishes, trimmed and quartered
  4. 2 scallions, trimmed and cut into 2-inch pieces
  5. 4 oz cauliflower florets
  6. 1/2 tbsp gochujang
  7. 2 tbsp sesame oil
  8. 4 oz vegan cabbage kimchi, roughly chopped
  9. 1/4 cup vegan mayo
  10. 1 lime, half juiced, half cut into wedges
  11. Salt*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy
Tools: Small saucepan with lid, Baking sheet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
670
FAT
34g
CARBOHYDRATES
84g
PROTEIN
10g

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INSTRUCTIONS

1
Cook the quinoa speckled sushi rice

Preheat the oven to 425°F. Add rice, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer until water is absorbed and grains are tender, 12 to 15 minutes. Set aside. (4-serving meal: use 2 cups water).

2
Roast the vegetables

Add sweet potato, radish, scallion, cauliflower, gochujang, and sesame oil to a baking sheet and toss to combine. Roast until sweet potatoes are browned and fork-tender, 15 to 18 minutes.

3
Prepare the kimchi mayo

Add kimchi and mayo to a small bowl and stir the kimchi mayo.

4
Serve

Add lime juice to cooked rice, toss, and divide between plates. Top with gochujang veggies and dollop with kimchi mayo. Serve with lime wedges. Bon appétit!

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