Gochujang Veggie Bowls
with Midnight Grains & Kimchi Mayo
- 1 sweet potato
- 4 radishes
- 4 scallions
- 1 oz fresh ginger
- 1 garlic clove
- 1 lime
- 2.8 oz vegan cabbage kimchi
- 2 tbsp gochujang
- 2 tbsp sesame oil
- ½ cup midnight grains
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 4 oz cauliflower florets
- *Not included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Baking sheet
Preheat the oven to 425°F. Cut sweet potato(es) into 1 inch cubes. Trim and quarter the radishes. Slice scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the kimchi.
Add midnight grains, minced ginger, minced garlic, 1 cup (2 cups) 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, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.
Place diced sweet potato, quartered radish, sliced scallion, and cauliflower florets on a baking sheet. Add gochujang and sesame oil, and toss. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.
Add chopped kimchi and Vegenaise to a small bowl and stir the kimchi mayo.
Add lime juice to the cooked midnight grains, toss, and divide grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with lime wedges. Dig in!