Name: Rice Bowl with Black Garlic Broccoli and Kimchi with edamame, soy mayo and furikake
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 150 g Basmati rice; 360 g Broccoli; 1 bunch Scallions; 50 g Edamame; 1 piece Yellow carrot; 30 g Black garlic marinade; 10 milliliters Sesame oil; 50 g Kimchi; Furikake; 20 milliliters Reduced salt soy sauce; 350 milliliters Water; 1 tablespoon Sunflower oil; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

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Recipes

Rice Bowl with Black Garlic Broccoli and Kimchi

with edamame, soy mayo and furikake

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Tags:

Plant-Based

•Extra Veggies

Allergens:

Soja

•Sesamzaad

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Basmati rice

200 g

Broccoli

½ bunch

Scallions

25 g

Edamame

(Contains: Soja)

½ piece

Yellow carrot

15 g

Black garlic marinade

5 milliliters

Sesame oil

(Contains: Sesamzaad)

25 g

Kimchi

Furikake

(Contains: Soja, Sesamzaad, Gluten, Tarwe)

10 milliliters

Reduced salt soy sauce

(Contains: Soja, Gluten, Tarwe)

Not included in your delivery

175 milliliters

Water

½ tablespoon

Sunflower oil

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2732 kJ

Calories653 kcal

Fat28.8 g

Saturated Fat3.7 g

Carbohydrate77.5 g

Sugar9.1 g

Dietary Fiber11.4 g

Protein18.3 g

Salt2.7 g

Potassium606.1 mg

Calcium99.7 mg

Iron1.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole

•Bowl

•Grater

•Small Bowl

Cooking Steps

Boil the water in a pot or saucepan (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
Boil plenty of salted water in a large deep frying pan. Cut the head of the broccoli into florets and dice the stem. Boil the broccoli for 3 - 5 minutes in the large deep frying pan, then drain and set aside. Season to taste with salt and pepper.

Finely chop the scallions and separate the white part from the greens.
Heat the sunflower oil in the same large deep frying pan over high heat. Fry the broccoli and the white part of the scallion for 2 - 3 minutes. In the last minute, add the black garlic marinade.

Grate the carrot into a bowl and mix with the sesame oil. Season with salt and pepper to taste.
In a small bowl, mix the mayonnaise with the soy sauce. Season with salt and pepper to taste.

Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.

Serve the rice in bowls.
Top with the stir-fried broccoli, the kimchi, the grated carrot and the edamame.
Garnish with the scallion greens and furikake. Drizzle over the soy mayo.