Gochujang Red Beans and Kimchi Rice Bowl
Recipe GLPR75e7f3b4dfb346
A vibrant, nourishing plant-based bowl combining spiced red beans with tender spinach, roasted broccoli, and kimchi-topped brown rice. The rich gochujang and tomato base creates a savory, slightly spicy sauce that ties together each fresh component. Served Buddha bowl style for a colorful and satisfying meal.
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Ingredients
400g tin kidney beans, drained (liquid reserved)
2 tsp tomato purée
1 tbsp gochujang
2 garlic cloves, finely chopped
160g frozen spinach, thawed
2 tbsp olive oil
250g Tenderstem broccoli, trimmed
100g cooked short-grain brown rice
50g kimchi
2 spring onions, sliced on an angle
2 tsp sesame seeds
Directions
In a large pan over medium heat, combine the drained kidney beans (reserving their liquid), tomato purée, gochujang, and chopped garlic. Stir well and bring to a gentle simmer. Cook for 6–7 minutes, stirring occasionally, until the mixture becomes fragrant and the flavors meld.
Add the thawed spinach to the bean mixture and cook for another 5 minutes until the spinach is fully warmed through. Taste and adjust seasoning as needed; the bean liquid is naturally salty, so add additional salt sparingly or not at all.
While the beans cook, heat the olive oil in a separate frying pan over medium heat. Add the trimmed Tenderstem broccoli, season lightly with salt, and cook for 3–4 minutes, stirring occasionally, until the florets are lightly golden and cooked through but still maintain a slight crispness.
To assemble, divide the cooked brown rice between two large bowls. Arrange the gochujang red beans and spinach mixture, roasted broccoli, kimchi, sliced spring onions, and sesame seeds in separate sections around each bowl in the style of a Buddha bowl. Serve warm and enjoy.
