2 or 4 Serving
Dinner
Gochujang Veggie Bowls
with Quinoa Speckled Sushi Rice & Kimchi Mayo
INGREDIENTS
- ½ cup quinoa speckled rice
- 1 sweet potato, cut into 1-inch cubes
- 4 radishes, trimmed and quartered
- 2 scallions, trimmed and cut into 2-inch pieces
- 4 oz cauliflower florets
- 1/2 tbsp gochujang
- 2 tbsp sesame oil
- 4 oz vegan cabbage kimchi, roughly chopped
- 1/4 cup vegan mayo
- 1 lime, half juiced, half cut into wedges
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~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
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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