Kimchi Bowl with Red Curry Almond Sauce – this bright and vibrant veggie bowl is packed with flavor and probiotic goodness!

Kimchi Bowl with Red Curry Almond Sauce

Kimchi is one of those things I could eat every day.

With all the benefits, I should eat it every day: low fat, high fiber, probiotic, boosts metabolism and immunity. Plus, I love all things spicy and super flavorful. In this recipe, I am using my new semi-local favorite – the gloriously gingered kimchi from Firefly Kitchens in Seattle.

Vegan Bowl Recipes

I am beyond giddy for my friend (and wedding photographer!) Jackie – her book Vegan Bowl Attack! is out THIS FRIDAY! I love meals in bowls, and along with everyone else, have been anxiously awaiting for this one. Plus, Jackie is hardworking and extremely talented, and I love to celebrate my friends!

Jackie’s recipes have always been approachable, easy, and flavorful – just my style. The first thing I made from her stunning book was the Spicy Sushi Bowl, which lived up to the anticipation. I love all things sushi flavored. The Biscuit Nacho Bowl was next, because comfort food.

Vegan Bowl Attack

Smoky Corn Chowder Bread Bowl was next, because honestly, I cannot stop eating the Smoky Corn Chowder on the Summer Veggie Grill menu, and I never say no to a bread bowl. The Fish Taco Bowl is one I keep thinking about – I will make that soon, and the Apple Pie Smoothie Bowl is in the plans for this weekend. Dessert bowls Raw Apple Crisp and S’mores Pudding are also happening. and the Southern Comfort Bowl – you’re just gonna have to get the book for that goodness.

Vegan Bowl Attack has a recipe for every craving, something for everyone. This Kimchi Bowl with Red Curry Almond Sauce is damn good – bright colors and layers of vibrant flavor. Everything I love in a bowl – this is definitely my latest favorite!

Kimchi Bowl with Red Curry Almond Sauce

YIELD: four servings

dairy, egg, and gluten free, vegan

INGREDIENTS:

1 cup (184 g) long-grain brown rice
2 cups (245 ml) water
1/2 pound (225 g) broccoli florets
1 can (15 ounces, or 425 g) adzuki beans, rinsed and drained
1 tablespoon (15 ml) liquid aminos
1 cup (170 g) store-bought vegan kimchi
2 tablespoons (16 g) black sesame seeds

INSTRUCTIONS:

Place the rice and water in a rice cooker (that has a steamer basket) and cook for 20 minutes or until the rice is soft.

For the last 5 minutes of the rice cooking, place the broccoli florets in the steamer basket and cook until bright green and slightly crunchy.

In a small pot over medium heat, mix the adzuki beans with the liquid aminos and cook for 2 to 3 minutes.

Divide the rice and broccoli among 4 bowls. Divide the adzuki beans among the bowls. Place one-quarter of the kimchi in each bowl and drizzle the red curry almond sauce over the top.

Garnish with the black sesame seeds and serve.

Red Curry Almond Sauce

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

2 1/2 tablespoons (38 ml) water
2 tablespoons (32 g) almond butter
2 teaspoons red curry paste
1 to 2 tablespoons (15 to 20 ml) lime juice

INSTRUCTIONS:

Whisk all of the ingredients together until smooth.

I have made that Red Curry Almond Sauce three times already. It is going on everything.

Kimchi Bowl with Red Curry Almond Sauce recipes reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!

about Kristina:

Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Kimchi Bowl with Red Curry Almond Sauce recipe:

Yield: 4 servings

Kimchi Bowl with Red Curry Almond Sauce

Print

Kimchi Bowl with Red Curry Almond Sauce - this bright and vibrant veggie bowl is packed with flavor and probiotic goodness!

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Ingredients

• 1 cup (184 g) long-grain brown rice
• 2 cups (245 ml) water
• 1/2 pound (225 g) broccoli florets
• 1 can (15 ounces, or 425 g) adzuki beans, rinsed and drained
• 1 tablespoon (15 ml) liquid aminos
• 1 cup (170 g) store-bought vegan kimchi
• 2 tablespoons (16 g) black sesame seeds
• RED CURRY ALMOND SAUCE:
• 2 1/2 tablespoons (38 ml) water
• 2 tablespoons (32 g) almond butter
• 2 teaspoons red curry paste
• 1 to 2 tablespoons (15 to 20 ml) lime juice

Instructions

1. Place the rice and water in a rice cooker (that has a steamer basket) and cook for 20 minutes or until the rice is soft.
2. For the last 5 minutes of the rice cooking, place the broccoli florets in the steamer basket and cook until bright green and slightly crunchy.
3. In a small pot over medium heat, mix the adzuki beans with the liquid aminos and cook for 2 to 3 minutes.
4. Divide the rice and broccoli among 4 bowls. Divide the adzuki beans among the bowls. Place one-quarter of the kimchi in each bowl and drizzle the red curry almond sauce over the top.
5. Garnish with the black sesame seeds and serve.

 

1. RED CURRY ALMOND SAUCE:
2. Whisk all of the ingredients together until smooth.

Notes

dairy, egg, and gluten free, vegan

Recommended Products

• 
  Lundberg Family Farms Organic Long Grain Rice, Brown, 32 Ounce
• 
  Food to Live Organic Adzuki Sprouting Beans (Kosher) (1 Pound)
• 
  Coconut Secret Coconut Aminos Sauce Organic 8 oz (1 Pack)
• 
  Terrasoul Superfoods Organic Black Sesame Seeds (Unhulled) - 2 Pounds
• 
  Barney Butter Almond Butter, Bare Smooth, 16 Ounce
• 
  Thai Kitchen Gluten Free Red Curry Paste, 4 oz
• 
  ReaLime 100% Lime Juice, 8 Fluid Ounce Bottle

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 314 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 63mg Carbohydrates: 23g Fiber: 17g Sugar: 7g Protein: 18g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Pinterest

Facebook

StumbleUpon

Twitter

Linkedin

Reddit

Digg