Kimchi Bowl with Red Curry Almond Sauce

• Produce

  • 1 can Adzuki beans
  • 1/2 lb Broccoli florets

• Canned Goods

  • 2 tsp Red curry paste

• Condiments

  • 2 tbsp Almond butter
  • 1 Lime juice

• Pasta & Grains

  • 1 cup Brown rice, long grain

• Baking & Spices

  • 2 tbsp Black sesame seeds

• Prepared

  • 1 cup Kimchi, store-bought vegan

• Liquids

  • 2 1/4 cups Water

• Other

  • 1 tablespoon (15 ml liquid aminos
  • 1 To 2 tablespoons (15 to 20 ml

Found on ohmyveggies.com

Description

Ingredients

• 1 cup (184 g) long-grain brown rice
• 2 cups (245 ml) water
• ½ pound (225 g) broccoli florets
• 1 can (15 ounces, or 425 g) adzuki beans, rinsed and drained
• 1 tablespoon (15 ml) liquid aminos
• 2½ 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
• 1 cup (170 g) store-bought vegan kimchi
• 2 tablespoons (16 g) black sesame seeds

Directions

• 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.
• Whisk all of the ingredients together until smooth.
• 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.