Kimchi Buddha bowl recipe
Healthy, simple, and packed with all the good stuff—this kimchi bowl is easy to make and will impress even the pickiest of eaters.
Ingredients
For the bowl:
- 140 g red rice
- 300 g broccoli florets
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 200 g kimchi
- 4 tbsp corn kernels, fried
For tahini dressing:
- 60 g tahini
- 1 tsp dijon mustard
- 1 garlic clove, grated
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp cold water
- 2 tbsp olive oil
Method
Cook 140 g of red rice in a pot of salted boiling water for 15–20 minutes over medium heat. Toss 300 g of broccoli florets with 2 tablespoons of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of black pepper, then spread them evenly on a greased baking tray. Roast the broccoli at 200 °C with ventilation on for 15 minutes, or until the edges are brown and crispy. While the broccoli is roasting, prepare the tahini dressing by combining 60 g tahini, 1 teaspoon Dijon mustard, 1 minced garlic clove, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small jug. Add 1 ½ tablespoons of lemon juice, 1 tablespoon of maple syrup, 2 tablespoons of cold water, and 2 tablespoons of olive oil, whisking until smooth. Divide the cooked red rice, roasted broccoli, and kimchi evenly between two bowls, sprinkle with crispy corn kernels, and drizzle the tahini dressing on top.
