While this Korean Burrito bowl may not be strictly Korean or strictly Mexican, it’s absolutely delicious. The sharpness of the kimchi is mellowed by the hearty beans and veggie medley and creamy tahini dressing, in one beautiful harmony! It’s not too spicy and so savory and umami-rich. Once you try it, you’ll want to keep making it again and again!
Vegan Korean Burrito Bowl
- 1 cup cooked rice (brown or white)
- 3/4 cup kimchi
- 1/2 small onion, chopped
- 1 small carrot, chopped
- 1 plum tomato, chopped (or 1/2 medium tomato)
- 1 clove garlic, minced
- 1/2 can black beans, rinsed and drained
- 1 cup broccoli, chopped
- 1 1/2 tsp soy sauce
- 1 tsp hot sauce (like Cholulah)
- 1 1/2 tbsp tahini
- as needed water
- to taste sea salt and pepper
- 1 tsp nutritional yeast
- 1 stalk green onion, chopped
- 4-5 white mushrooms, sliced
- 1/2 tbsp olive oil
- 1/4 tsp ground cumin
1. Heat olive oil over medium heat in a large frying pan with lid. When oil is hot, add onions and carrots and stir lightly to coat. Add the lid and cook for about 6 minutes until onions are translucent.
2. Add garlic and broccoli and stir. After about thirty seconds, add a bit of water to release steam and close with lid. Cook for a few more minutes.
3. Add green onions, mushrooms, tomatoes, cumin, black beans, and stir. Add soy sauce and Mexican hot sauce, and combine. Cook covered for another 4-5 minutes until all vegetables are cooked through. Turn off heat and season with salt and pepper to taste. Set aside.
4. In a small bowl, whisk together equal parts tahini and water, and add nutritional yeast, salt and pepper to taste.
5. to assemble, add rice to the bottom of the bowl. Add bean medley and kimchi, then drizzle with tahini dressing. Garnish with more chopped green onions or sesame seeds if desired. Bon appetit!
Photo: Peaceful Dumpling