Kimchi Grain Bowl
Research shows those who eat 30 or more different plant-based foods a week have a more diverse mix of gut microbes than those who ate less than ten. Hitting 15 plant-based foods in a single recipe,...
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Spatula
- Plate
Ingredients
- 2 tbsp of tamari or light soy sauce
- 250g of firm tofu, sliced
- 1 tbsp of sesame oil or light olive oil
- 2 garlic cloves, sliced
- 2.5cm (1in) piece of fresh ginger, peeled & grated
- 160g of kale
- 250g of pre-cooked brown rice
- 250g of pre-cooked quinoa
- 200g of kimchi (homemade or shop-bought)
- ½ bunch of spring onions, sliced
- 1 tbsp of sesame seeds
- A squeeze of lime juice
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