Brown Rice and Edamame Bibimbap Buddha Bowl
This Korean bibimbap bowl is absolutely packed with flavour and its super healthy with its fresh vegetables and protein rich edamame. A perfect lunch dish.
Ingredients
- 1 cup whole grain organic brown rice
- 2.5 cups water
- 1 tbsp sesame oil
- Salt
- 2 tsp tamari
- 2 tsp rice wine vinegar
- 2 cups mushrooms sliced
- 1 tbsp sesame oil
- Good pinch sea salt
- Twist black pepper
- 2 carrot julienned
- 1 cup edamame beans
- 1 cup red cabbage
- 1/2 cup radishes sliced
- Handful spinach
- 1/2 cup spring onion sliced
- 1 cup edamame beans–defrosted by running them under warm water for a few minutes.
- 2 tbsp. gochujang sauce
- Seeds–sesame pumpkin, sunflower
- Chilli flakes
Instructions
- Rinse the rice in a sieve under cold water, then add to a pan of boiling water. Simmer for 25-30 minutes until tender.
- Transfer to a bowl and stir in the sesame oil, salt, tamari and rice wine vinegar.
- Chop up all the delicious raw veg. Add the sliced mushrooms and sesame oil to a small saucepan and cook on a medium heat for 4-5 minutes until cooked through. Add the salt and black pepper.
- To assemble–either divide the rice between two bowls or one large one. Arrange all the veggies, edamame and spinach around the bowls/bowl.
- Sprinkle on the seeds and chilli flakes, dollop on the gochujang sauce and stir everything to combine.
Notes
2 servings