Legumes 4.3
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Gochujang Red Bean and Rice Bowl

This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over 3 portions of vegetables and is one of those ...This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over 3 portions of vegetables and is one of those recipes that will get you out of trouble if you can’t decide on 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. Read more This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over 3 portions of vegetables and is one of those recipes that will get you out of trouble if you can’t decide on 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. This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over 3 portions of vegetables and is one of those recipes that will get you out of trouble if you can’t decide on 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.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Vegetarian Pescatarian
Contains
Soy, Gluten
Ingredients
Serves 2
Metric Imperial
gochujang / korean chilli paste
Swaps: black beans (can), pinto beans (can)
not drained
garlic cloves
minced
Swaps: spinach
thawed
tenderstem broccoli
Swaps: broccoli
chopped in half if very thick
kimchi
short grain brown rice
Swaps: jasmine rice, long grain rice, white rice, wholegrain rice
cooked
sliced on an angle
toasted sesame seeds

Ingredients

Serves 2
Metric Imperial
gochujang / korean chilli paste
Swaps: black beans (can), pinto beans (can)
not drained
garlic cloves
minced
Swaps: spinach
thawed
tenderstem broccoli
Swaps: broccoli
chopped in half if very thick
kimchi
short grain brown rice
Swaps: jasmine rice, long grain rice, white rice, wholegrain rice
cooked
sliced on an angle
toasted sesame seeds

Method

1

Gather and prepare your ingredients.

2

Add the tomato puree, gochujang and grated garlic to a large saute pan on medium heat. Cook for 1-2 minutes, just until fragrant.

3

Add the beans and their liquid. Bring to a simmer for 6-7 minutes, stirring gently, until darkened and slightly reduced.

4

Add the thawed spinach and cook for another 2-3 minutes to combine with the beans. Add salt and pepper to taste.

5

In another sauté pan on medium heat, add the tenderstem broccoli with some olive oil and salt and cook for 3-4 minutes until lightly coloured and cooked through. There should be a little bite still.

6

Serve in large bowls with hot short grain brown rice, kimchi, spring onions and sesame seeds.

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