Korean Rice Bowls

Ingredients

Spicy Sesame Sauce

• 1 garlic clove – minced
• 1 tsp ginger – grated
• 1 tbsp Gochujang (Korean chili paste – or substitute with Sriracha or chilli paste)
• 2 tsp soy sauce
• 1 tsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tbsp of maple syrup or brown sugar

To Assemble Bowl

• 1 carrot – scrubbed & julienned
• 3-4 small radishes – scrubbed & thinly sliced
• 1/2 cucumber – diced into 1cm cubes
• 150-200g vegan kimchi (available from Asian grocers or wholefood stores)
• 250g cauliflower rice – cooked for 2-3 minutes on a non-stick skillet until warm
• 8pcs Sweet Potato Bites – cooked in the oven according to packet instructions
• 1-2 spring onions – sliced diagonally
• roasted black & white sesame seeds – to sprinkle on top

Method

1. Combine all of the sauce ingredients into a small jar. Shake to combine, and set aside for 2-3 hours for flavours to develop
2. In the meantime, prepare the vegetables, bake the bites & warm up the cauliflower rice
3. Assemble the bowl by portioning each ingredient around the bowl
4. Garnish with a handful of sliced spring onions and scatter with toasted sesame seeds. When ready to serve, drizzle with the spicy dressing to taste.