Kimchi Soy Curls Power Bowl
Serves: 2-4
Time to make: 45 minutes
Directions
- Prepare the rice according to package instructions. Set aside.
- Soak the soy curls in a bowl of water for 10 minutes. They will expand in size.
- Soak the raw cashews in a bowl of hot water for at least 20 minutes.
- Make the sauce for the soy curls. In a small bowl, whisk together the sesame oil, tamari, coconut sugar, rice vinegar and grated ginger.
- Heat 2 tbsp of avocado oil in a large pan over medium heat. Drain the water from the soy curls. Add arrowroot powder and toss to coat. Add the soy curls to the pan. Cook for 5–6 minutes, stirring often, until the soy curls are browned and crisp.
- Add the sesame oil mixture to the pan with the soy curls and stir to coat. Continue cooking for 1–2 minutes, until the sauce has thickened. Remove from heat and set aside to cool slightly.
- Make the dressing. Drain the water from the cashews and add the cashews to a high-speed blender. Add ¾ cup of water and sriracha. Blend until smooth. If the mixture is too thick to blend easily, add a tablespoon more of water at a time until it’s the desired consistency. I suggest using a cup blender to make the dressing.
- Prepare the bowls. Chop the lettuce, and thinly slice the cabbage, cucumber, avocado and green onion.
- Assemble the bowls. Add the lettuce, cucumber, avocado, green onion, cabbage and kimchi to a bowl. Top with the brown rice, sesame seeds and soy curls. Finish with a drizzle of the sriracha cashew dressing.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams
