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Gochujang Veggie Bowls with Midnight Grains & Kimchi Mayo
or 2 Serving Dinner

Gochujang Veggie Bowls

with Midnight Grains & Kimchi Mayo

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
590
FAT
26g
CARBOHYDRATES
81g
PROTEIN
11g

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INGREDIENTS

  1. ½ cup midnight grains
  2. 1 oz fresh ginger, minced
  3. 1 garlic clove, minced
  4. 1 sweet potato, cut into 1-inch cubes
  5. 4 radishes, trimmed and quartered
  6. 4 scallions, trimmed and cut into 2-inch pieces
  7. 4 oz cauliflower florets
  8. 2 tbsp gochujang
  9. 2 tbsp sesame oil
  10. 2.8 oz vegan cabbage kimchi, roughly chopped
  11. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  12. 1 lime, one half juiced, one half cut into wedges
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Small saucepan with lid, Baking sheet
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
590
FAT
26g
CARBOHYDRATES
81g
PROTEIN
11g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the midnight grains

Preheat the oven to 425°F. Add midnight grains, ginger, garlic, 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, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

2
Roast the vegetables

Add sweet potato, radish, scallion, and cauliflower florets to a baking sheet. Add gochujang and sesame oil, and toss. Roast until sweet potatoes are browned and fork-tender, 15 to 18 minutes.

3
Prepare the kimchi mayo

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

4
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. Bon appétit!

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