2 or 4 Serving Dinner

Gochujang Veggie Bowls

Name: Gochujang Veggie Bowls with Quinoa Speckled Sushi Rice & Kimchi Mayo
Prep time: 40 min
Total time: 40 min
Yield: 2
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.~

with Quinoa Speckled Sushi Rice & Kimchi Mayo

Gluten-Free Nut-Free Chef's Choice High Fiber Bone Health

Cook Time

2 Servings | 40 min 4 Servings | 50 min

Nutrition (per serving)

CALORIES

670

FAT

34g

CARBOHYDRATES

84g

PROTEIN

10g

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INGREDIENTS

1/2 cup quinoa speckled rice
1 sweet potato, cut into 1-inch cubes
4 radish, trimmed and quartered
2 scallions, trimmed and cut into 2-inch pieces
4 oz cauliflower florets
4 oz vegan kimchi, roughly chopped
1/4 cup vegan mayo
1 lime, half juiced and half cut into wedges
1/2 tbsp gochujang
2 tbsp toasted sesame oil

Allergens: sesame, soy

Tools: Small saucepan with lid, Baking sheet

Cook Time

2 Servings | 40 min 4 Servings | 50 min

Nutrition (per serving)

CALORIES

670

FAT

34g

CARBOHYDRATES

84g

PROTEIN

10g

View Full Nutrition Label

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INSTRUCTIONS

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).

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.

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

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!

35 Mins / 550 Calories