Chili Roasted Cauliflower, Brown Rice & Kimchi Bowls
- 4 Servings
- mins Prep Time
- mins Total Time
Created by The Full Helping
1 cup short-grain brown rice
1 small or medium head cauliflower, cut into bite-sized florets
2 tablespoons vegetable oil, such as safflower or grapeseed
2 tablespoons gochujang sauce or sriracha sauce
8 ounces Nasoya Organic Sesame Ginger TofuBaked or Organic Teriyaki TofuBaked (substitute a homemade, marinated and baked tofu of choice, or 1 1/2 cups beans)
2 cups lightly steamed snow peas or sugar snap peas
1 cup Nasoya Kimchi (Mild)
Optional toppings: toasted sesame seeds, gomasio, splash of mirin, rice vinegar, or drizzle of toasted sesame oil
- Preheat your oven to 400F. Line a baking sheet with parchment or foil.
- Bring a large pot of water to a boil. Add the rice and boil as you would pasta for 35-40 minutes, or until the rice is tender. Drain the rice well, return it to the pot, cover, and allow it to sit for 5 minutes before using.
- While the rice boils, toss the cauliflower florets with the oil and gochujang sauce. Place them on the prepared baking sheet. Roast for 30-35 minutes, or until crispy at the edges and tender throughout.
- To assemble the bowls, divide the rice, snow peas, tofu, and cauliflower among them. Top each with 1/4 cup of the kimchi and any other toppings you like. Mix and enjoy!