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 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!
SIMILAR RECIPES
SOLD OUT
2 or 4 Serving
Dinner
GRAPE LEAF PILAF with Dilly Beans & Sumac Roasted Carrots
30 Mins
/
800 Calories
SOLD OUT
2 or 4 Serving
Dinner
QUINOA TABOULI with Roasted Vegetables & Tzatziki Sauce
25 Mins
/
730 Calories
SOLD OUT
2 or 4 Serving
Dinner
ROASTED CARROT HUMMUS BOWLS with Za’atar Vegetables & Cashew Cheese
30 Mins
/
710 Calories
SOLD OUT
2 or 4 Serving
Dinner
BLACK BEAN BOWLS with Carrot Poblano Quinoa & Spicy Ranch Dressing
30 Mins
/
810 Calories
SOLD OUT
2 or 4 Serving
Dinner
TOMATO ZUCCHINI FRITTERS with Butter Bean Succotash & Aioli
35 Mins
/
720 Calories
SOLD OUT
2 or 4 Serving
Dinner
SUMMER NOURISH BOWLS with Crushed Olive Vinaigrette & Herby Tahini Ranch
35 Mins
/
580 Calories
