Gochujang red beans and kimchi rice bowl
This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over three portions of vegetables and is one of those recipes that will get you out of trouble if you can’t decide what to have for dinner. A side of whatever greens you have, a bit of kimchi and spring onions and you have a gut-boosting recipe that will support your healthiest self. Each serving provides 462 kcal, 22g protein, 38.5g carbohydrate (of which 7g sugars), 20.9g fat (of which 3.3g saturates), 16.2g fibre and 1.1g salt.
Ingredients
- Garlic2 კბილი
- Olive Oil30 ml
Instructions
4 steps- 1
Add the beans (including their liquid), tomato purée, gochujang, and garlic to a large pan over medium heat. Bring to a simmer and cook for 6-7 minutes, stirring gently.
7 min
- 2
Add the spinach and cook for another 5 minutes. Check the seasoning and adjust as needed (the liquid from canned beans is already salty, so you may not need much added salt).
5 min
- 3
Heat the olive oil in a frying pan over medium heat and add the broccoli. Season with salt and cook for 3-4 minutes, or until lightly browned and tender-crisp.
4 min
- 4
Serve the beans and broccoli in large bowls buddha-bowl style (arranging each ingredient in sections around the bowl) along with warm brown rice, kimchi, spring onions, and sesame seeds.
Nutrition
1 serving ≈ 525 g
Nutrition values are estimates. - means data is unavailable.
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