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Vegan Recipes/ Vegetarian Recipes

Kimchi Bowl with Red Curry Almond Sauce from Vegan Bowls Attack!

Kimchi Bowl with Red Curry Almond Sauce Recipe

Kimchi Bowl with Red Curry Almond Sauce
At least once a week, I make a meal in a bowl for dinner. I don’t know what it is about meal bowls, but I always look forward to those nights. Is it the convenience of serving everything in a bowl? Is it the way you can stir all the ingredients together and get a little bit of everything in each bite? Is it the ease of having one thing to make for dinner rather than planning a protein, veggie and grain? I guess it’s probably all those things.

If you’re also a bowl person, I have good news: there’s a new cookbook by Jackie Sobon of Vegan Yack Attack that’s all about meal bowls. Yes! Vegan Bowl Attack! is packed with more than 100 one-dish plant-based recipes, ranging from breakfast to dessert. Some of my favorites include Mushroom Wild Rice Slow Cooker Stew, Orange Cauliflower Soba Chow Mein Bowls, and Seitan Satay Bowls. I find myself making the same meal bowls over and over again and this book has given me dozens of new ideas to help mix things up a little bit.

Vegan Bowl Attack
This Kimchi Bowl recipe is a perfect example of what you’ll find in this book—it’s an easy recipe that’s full of flavor and healthy ingredients. You can make each component of the bowl in advance and assemble later for work lunches or quick dinners.

Purchase Vegan Bowl Attack!: More Than 100 One-Dish Meals Packed with Plant-Based Power on

Kimchi Bowl with Red Curry Almond Sauce

Reprinted from Vegan Bowl Attack!, with permission from Fair Winds Press. Copyright © 2016, Jackie Sobon
Servings: 4 servings


For the bowl:

  • 1 cup 184 g long-grain brown rice
  • 2 cups 245 ml water
  • ½ pound 225 g broccoli florets
  • 1 can 15 ounces, or 425 g adzuki beans, rinsed and drained
  • 1 tablespoon 15 ml liquid aminos

For the red curry almond sauce:

  • tablespoons 38 ml water
  • 2 tablespoons 32 g almond butter
  • 2 teaspoons red curry paste
  • 1 to 2 tablespoons 15 to 20 ml
  • lime juice

For the assembly:

  • 1 cup 170 g store-bought vegan kimchi
  • 2 tablespoons 16 g black sesame seeds


To make the bowl:

  • Place the rice and water in a rice cooker (that has a steamer basket) and cook for 20 minutes or until the rice is soft. For the last 5 minutes of the rice cooking, place the broccoli florets in the steamer basket and cook until bright green and slightly crunchy. In a small pot over medium heat, mix the adzuki beans with the liquid aminos and cook for 2 to 3 minutes.

To make the red curry almond sauce:

  • Whisk all of the ingredients together until smooth.

To assemble:

  • Divide the rice and broccoli among 4 bowls. Divide the adzuki beans among the bowls. Place one-quarter of the kimchi in each bowl and drizzle the red curry almond sauce over the top. Garnish with the black sesame seeds and serve.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

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  • Reply
    Hannah Teson
    August 1, 2016 at 12:43 pm

    Holy. Moly. This book looks amazing. I almost never buy cookbooks, but everything I’ve seen from this one looks incredible. I may have to add it to our collection.Like, a kimchi bowl?? Yes, please.

  • Reply
    Nancy @ Mexican Made Meatless
    August 8, 2016 at 10:58 pm

    I’m with you Kiersten, meals in bowls are the best. They are easy to put together and it usually results in a beautiful and colourful bowl. This is a fantastic recipe — will also be checking out the cookbook, looks delicious.

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