Korean Veggie Bowl
This is a classic go-to lunch throughout the week for Lukas and I. It's a great way to get in tons of veggies and eat something delicious! You can use any veggies you have on hand, it's up to you to mix and match.
1 carrot, sliced
1/2 red pepper, cubed
1/2 cup broccoli
2 in of cucumber, chopped
1/4 cup red cabbage, chopped
1/2 extra firm tofu, cubed
1/4 cup kimchi
1-2 cups cooked rice
Sauce ingredients: (x2 for 2 people)
2TB Gochujang sauce
1/2 tsp sesame oil
2 TB Rice vinegar
1/4 cup Tamari
1 TB Maple syrup
Cook rice per instructions. (I batch cook rice and keep in the fridge for the whole week)
Add cubed tofu to an air fryer or add to oven at 425F for 15 minutes.
Mix all sauce ingredients into a bowl, set aside.
Chop up all veggies and add them to a bowl with cooked rice.
Add tofu then kimchi and next add any garnish you'd like to the bowl.
Add as much sauce as you'd like onto the bowl and put the rest in an airtight container for fridge.
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