Gochujang Veggie Bowls with Midnight Grains & Kimchi Mayo

Gochujang Veggie Bowls

with Midnight Grains & Kimchi Mayo

dinner

Quinoa Cauliflower <600 Calories Gluten-Free Nut-Free Korean Grain Bowl Beans/Legumes Root Vegetables Dinner Chef's Choice Cabbage Fruit Hearty Vegetables Kimchi Lentils Lime Midnight Grains Sweet Potato Vegan Mayo
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
560
FAT
25g
CARBOHYDRATES
79g
PROTEIN
11g

MAIN INGREDIENTS

  1. 1 sweet potato
  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. 4 oz cauliflower
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Cut the sweet potato into 1 inch cubes. Trim and quarter the radishes. Cut 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 grains

Add midnight grains, minced ginger, minced garlic, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

3
Roast the vegetables

Place diced sweet potato, quartered radish, sliced scallion, and cauliflower on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

4
Prepare the kimchi mayo

Add chopped kimchi and Vegenaise to a small bowl and stir to combine.

5
Serve

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!