A colorful rice bowl layered with glazed lentils, sesame-wilted spinach, crunchy raw vegetables and tangy kimchi, finished with a creamy spicy tahini sauce.
15m prep · 35m cook · 4 servings
Ingredients Instructions
1 ½ cups White Rice 2 ⅜ cups Water 1 can (15 oz) Green Lentils 4 tbsp Soy Sauce 2 tbsp Maple Syrup 3 tbsp Sesame Oil 3 cloves Garlic 1 tsp Fresh Ginger ½ tsp Salt 6 cups Baby Spinach 2 whole Carrots ½ whole Cucumber ½ cup Vegan Kimchi 1 tbsp Sesame Seeds 2 tbsp Tahini 1 tsp Sriracha
Instructions 1 Rinse the white rice in a sieve until the water runs nearly clear. Tip it into a medium saucepan along with the water measured for cooking and a touch of salt. Crank the heat to high and let it come to a rolling boil, which takes around 5 minutes; then put the lid on, turn the heat way down and let it simmer for 15 minutes, until the water has vanished and little steam holes dot the surface. Pull it off the heat and let it sit, lid on, for 10 minutes so the grains finish softening with no hard center. Fluff with a fork before serving. 2 While the rice cooks, cut the carrots and cucumber into thin matchsticks. Place each in its own bowl and toss with a pinch of salt to bring out their flavor, then set them aside. 3 Also while the rice is going, stir together the tahini, sriracha, 1 tablespoon of the soy sauce and 1 tablespoon of the sesame oil in a small bowl until smooth. Add water a tablespoon at a time, up to 2 tablespoons, whisking until the sauce flows easily off a spoon. 4 Once the rice is resting, warm 1 tablespoon sesame oil in a skillet over medium heat. Stir in the garlic and ginger and cook for about 30 seconds, just until you can smell them, without letting them brown. Add the drained lentils, 2 tablespoons soy sauce and the maple syrup. Cook, stirring often, for 3 to 4 minutes, until everything is heated through and the sauce clings to the lentils in a thin glaze. Taste and add a splash more soy sauce or a pinch of salt if it needs it, then move the lentils to a bowl. 5 Wipe out the skillet and add the last tablespoon of sesame oil, heating it over medium. Drop in the baby spinach along with 2 teaspoons soy sauce. Toss and cook for 1 to 2 minutes, just until the leaves go limp but keep their bright green color, then take the pan off the heat. 6 Split the rice between four bowls. Arrange the lentils, wilted spinach, carrots, cucumber and kimchi in their own sections on top of the rice. 7 Spoon the tahini-sriracha sauce over the center of each bowl and scatter sesame seeds on top. Serve immediately, with extra sriracha on the side if you'd like more heat. Estimated nutrition (per serving) Calories 525 kcal
Protein 13g
Carbs 81g
Fat 16g
Fiber 8g
Sodium 1355mg
Sugar 9g
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