I have been fangirling Jackie from Vegan Yack Attack for probably 4 years now (the blog crush is very real). Jackie’s blog was among the first I followed after I started my own blog in 2010 and I have been an avid reader ever since because her food is inventive, flavorful, and fun. Jackie incorporates ingredients from around the world into her dishes which encourages me to step up my pantry game big time. To make this recipe I grabbed at least 4 ingredients I love but always manage to forget (red curry paste is the shiiiit — when did I stop buying it? What is this ingredient amnesia?). 90% of the meals I make on weeknights are one-pot concoctions thrown into the same pan, so I was psyched to hear that Jackie was coming out with a book all about one-pot meals. Why dirty all the dishes when you can cram deliciousness in a single bowl then cram it in your face hole?
I’m excited to share this recipe from Jackie’s new book, Vegan Bowl Attack, which has over 100 one-dish, plant-based recipes. Head over to Instagram to find out how you can win a free copy or buy your own!
Kimchi Bowl with Red Curry Almond Sauce
Recipe from Vegan Yack Attack
1 cup long-grain brown rice
2 cups water
1/2 pound broccoli florets
1 can adzuki beans, rinsed and drained (I subbed black beans!)
1 tablespoon liquid aminos
1 cup vegan kimchi (store-bought or homemade)
2 tablespoons black sesame seeds
FOR THE SAUCE:
2 1/2 tablespoons water
2 tablespoons almond butter
2 teaspoons red curry paste
1 to 2 tablespoons lime juice
To make the bowl:
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 beans with the liquid aminos and cook for 2 to 3 minutes.
To make the red curry almond sauce:
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!