Things have been a bit crazy busy recently, so I haven’t had much time for making many new or writing up all my ready – to – go recipes. Plus I did no work for a whole four days over the weekend while we were at our place in Spain (which is shocking I know, but we had a much needed break in the sun with lot’s of food and hiking).
So now I’m back and in catch up mode, so here’s the first of my new recipes..Brown Rice and Edamame Bibimbap Buddha Bowl!
Have you ever had a Korean bibimbab bowl? It’s a super yummy combination of rice and veg usually with an egg on top. This is my vegan version and let me tell you it’s so delicious and super nourishing. Packed full of vitamin and anti -oxidant filled veggies and wholesome brown rice, it’s really easy to make and the combinations of veggies you can add in are endless.
The key to making it taste amazing is the spicy gochujang sauce which I first experienced at one of our local Korean restaurants and have been pretty addicted since! It’s a fermented chilli and soybean paste and it’s widely available at Asian supermarkets or on line. (I just get mine from Amazon). I also use it for stirring into hummus for a spicy kick and it’s great in stirfrys for an instant spicy boost.
My version is with organic brown rice, tons of veg, seeds for crunch and edamame for some healthy plant based protein. It’s also wonderful with my marinated tofu if you have a bit more time.
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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