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–+ servings
Rice Kimchi Bowls

Spicy Rice Kimchi Bowls for a Flavorful Weeknight Dinner

Enjoy these vibrant Rice Kimchi Bowls combining fluffy cauliflower rice, baked tofu, and tangy kimchi for a delicious and nutritious meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Korean, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coconut Sauce
  • 1 can coconut milk use full-fat for richness
  • 2 tablespoons white miso paste substitutable with tahini
  • 1 tablespoon rice vinegar or fresh lime juice
  • 1 teaspoon minced ginger fresh is best
  • to taste pinch sea salt adjust to flavor
For the Cauliflower Rice Base
  • 1 head cauliflower fresh is ideal for fluffiness
  • 2 scallions sliced green onions can be a substitute
  • 2 cloves garlic fresh is preferred
For the Toppings
  • 1 cup shiitake mushrooms or any mushrooms you love
  • 2 tablespoons tamari or regular soy sauce if not gluten-free
  • 2 cups curly kale substitute with spinach if desired
  • 1 cup baked tofu or use tempeh or chickpeas
  • 1 medium avocado to be added just before serving
  • 1 cup kimchi ensure it's vegan and gluten-free
  • to taste optional microgreens for garnish
  • to taste optional sesame seeds for crunch
  • 1 tablespoon extra-virgin olive oil for cooking
To Serve
  • 1 lime sliced optional for a tangy boost

Equipment

  • Nonstick skillet
  • whisk
  • Small Bowl

Method
 

Making the Coconut Sauce
  1. In a small bowl, whisk together coconut milk, white miso paste, rice vinegar or lime juice, and minced ginger with a pinch of sea salt until smooth.
Cooking Cauliflower Rice
  1. Heat a skillet over low heat with olive oil, add riced cauliflower, scallions, minced garlic, and sea salt. Sauté for about 3 minutes.
Combining Sauces
  1. Mix half of the prepared coconut sauce with the cooked cauliflower rice until evenly coated.
Preparing Mushrooms
  1. Increase heat and sauté shiitake mushrooms with olive oil and sea salt for about 5 minutes. Stir in rice vinegar and tamari.
Sautéing Kale
  1. Add water and curly kale to the skillet, cover, and cook for about 1 minute until just wilted.
Assembling Bowls
  1. Divide cauliflower rice into bowls and top with sautéed mushrooms, kale, baked tofu, avocado, and kimchi. Drizzle remaining coconut sauce.
Garnishing & Serving
  1. Sprinkle with microgreens and sesame seeds if using. Serve with lime slices.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gSodium: 800mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 60mgCalcium: 150mgIron: 4mg

Notes

Store components separately to maintain freshness and texture. Assemble just before serving.

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