Gochujang Veggie Bowls

Ingredients

2 sweet potatoes

4 radishes

4 scallions

1 oz. fresh ginger

1 garlic clove

1 lime

2 oz. vegan cabbage kimchi

2 tbsp. gochujang

2 tbsp. sesame oil

½ cup midnight grains

2 tbsp. vegan mayo

Salt

Directions

Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime, juice one half, and cut the other half into wedges. Roughly chop the kimchi.

Add the midnight grains, minced ginger, minced garlic, 1 cup of water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Add the chopped kimchi, vegan mayo, and lime juice in a small bowl. Stir until combined.

Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with lime wedges.