Gochujang Veggie Bowls with Midnight Grains & Kimchi Mayo

Gochujang Veggie Bowls

with Midnight Grains & Kimchi Mayo

dinner

Dinner Root Vegetables Beans/Legumes Grain Bowl Korean Nut-Free Gluten-Free Spring Recipes Seasonal Menu
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
670
FAT
25g
CARBOHYDRATES
71g
PROTEIN
11g

MAIN INGREDIENTS

  1. 2 sweet potatoes
  2. 4 radishes
  3. 4 scallions
  4. 1 oz fresh ginger
  5. 1 garlic clove
  6. 1 lime
  7. 2 oz vegan cabbage kimchi
  8. 2 tbsp gochujang
  9. 2 tbsp sesame oil
  10. ½ cup midnight grains
  11. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime, juice one half, and cut the other half into wedges. Roughly chop the kimchi.

2
Cook the midnight rice

Add the 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, reduce heat, cover, and simmer until the water is absorbed, 30 to 35 minutes. Remove from heat and set aside, covered, for 5 minutes.

3
Roast the vegetables

Add the diced sweet potatoes, quartered radishes, and sliced scallions to a baking sheet. Toss with the gochujang and sesame oil. Roast until the sweet potatoes are fork-tender and browned, 15 to 18 minutes.

4
Prepare the kimchi mayo

Combine the chopped kimchi, Vegenaise, and lime juice in a small bowl.

5
Serve

Divide the midnight grains between plates. Top with gochujang roasted vegetables. Dollop with kimchi mayo. Serve with lime wedges. Enjoy!