- 125g of brown rice
- 590ml of water, divided
- Kosher salt and freshly ground black pepper
- 110g of shredded carrot
- 235ml of rice vinegar
- 2 tbsp of tamari
- 2 tsp of honey
- 1 tsp of toasted sesame oil
- ¼ tsp of red pepper flakes
- 455g of ground beef
- 2 spring onions, thinly sliced
- 1 tsp of avocado or extra-virgin olive oil
- 180g of baby spinach
- 2 cloves of garlic, minced
- 225g of zucchini noodles
- Miso-Ginger Sauce (see below)
- Sesame seeds
- 36g of unsalted cashews, soaked in water overnight and drained
- 60ml of rice vinegar
- 2 tbsp of white miso paste
- 2 tbsp of water
- 1 tbsp of chopped fresh ginger
- 1½ tsp of toasted sesame oil
- 1 tsp of honey
- 1 clove of garlic, chopped
- Freshly ground black pepper
- Add the rice, 355ml of the water, and a generous pinch of salt to a medium saucepan and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender, about 40 minutes. Remove from the heat and steam the rice with the lid on for 10 minutes.
- Add the shredded carrots to a medium bowl. Bring the vinegar, remaining 235 ml water, and one teaspoon of salt to a boil in a medium saucepan, stirring to dissolve the salt. Pour the hot liquid over the carrots; set aside.
- Whisk together the tamari, honey, sesame oil, and red pepper flakes in a small bowl; set aside.
- Heat a large skillet over medium-high heat. Add the beef, season with salt and pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, six to eight minutes. Stir in the tamari mixture and scallions, and cook for one minute longer.
- Meanwhile, heat the oil in a separate skillet over medium heat. Add the spinach and garlic, and season with a pinch of salt and pepper. Cook, tossing occasionally, until just wilted, two to three minutes.
- Drain the liquid from the carrots. To serve, divide the rice and zucchini noodles among bowls. Top with beef, garlicky spinach, pickled carrots, and kimchi. Drizzle with Miso-Ginger Sauce and sprinkle with sesame seeds.
- And now for the sauce!
- Place all the ingredients in the bowl of a food processor or blender. Process continuously until the sauce is smooth, two to three minutes. Thin with additional water as desired.
- Serve immediately or store in a covered container in the refrigerator until ready to use.
Note: The sauce can be stored in an airtight container in the refrigerator for up to 4 days.
Recipe Courtesy of: Buddha Bowls © 2018 Quarto Publishing Group USA Inc. Text © 2018 Kelli Foster. First Published in 2018 by The Harvard Common Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
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