Description
These vibrant Cauliflower Rice Kimchi Bowls are a nourishing and flavorful plant-based main dish. Featuring tender cauliflower rice sautéed with scallions and garlic, earthy shiitake mushrooms marinated in tamari and rice vinegar, wilted kale, baked tofu, creamy avocado, and tangy kimchi, all brought together with a creamy, savory coconut miso sauce. Perfect for a wholesome, gluten-free, and vegetarian meal packed with texture and umami goodness.
Ingredients
Coconut Sauce
- ⅓ cup coconut milk
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar or fresh lime juice
- 1 teaspoon minced ginger
- Pinch of sea salt
For the Bowls
- 1 small head of cauliflower, riced
- ½ cup chopped scallions
- ½ garlic clove, minced
- 7 ounces shiitake mushrooms, stemmed and sliced
- ½ teaspoon rice vinegar
- ½ teaspoon tamari
- 6 leaves curly kale, stemmed and torn
- 14 ounces baked tofu
- 1 avocado, diced
- ½ cup kimchi (e.g. Mother in Law's kimchi)
- ¼ cup microgreens, optional
- Sprinkle of sesame seeds, optional
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Lime slices, for serving
Instructions
- Make the coconut sauce: In a small bowl, whisk together the coconut milk, white miso paste, rice vinegar or fresh lime juice, minced ginger, and a pinch of sea salt until smooth and well combined. Set aside to infuse the flavors.
- Cook the cauliflower rice: Heat a drizzle of extra-virgin olive oil in a large nonstick skillet over low heat. Add the riced cauliflower, chopped scallions, minced garlic, and a few pinches of sea salt. Stir occasionally and cook for about 3 minutes, just enough to remove the raw flavor but keep it tender. Remove from heat and stir in half of the prepared coconut sauce. Divide the cauliflower rice evenly into 4 serving bowls.
- Sauté the shiitake mushrooms: Wipe out the skillet and return it to medium heat with a few splashes of olive oil. Add the sliced shiitake mushrooms and a few pinches of sea salt. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes. Remove from heat and stir in ½ teaspoon rice vinegar and ½ teaspoon tamari for seasoning. Spoon the mushrooms evenly over the cauliflower rice in each bowl.
- Wilt the kale: Clean the skillet again, add a tiny splash of water and the torn curly kale. Cover and cook over medium heat for about 1 minute until the kale is lightly wilted but still vibrant green. Drain any excess moisture if needed and divide the kale among the bowls.
- Assemble the bowls: Drizzle the remaining coconut sauce over the cauliflower rice in each bowl. Add the baked tofu pieces, diced avocado, and ½ cup kimchi to each bowl. Top with optional microgreens and a sprinkle of sesame seeds if using. Serve each bowl with lime slices on the side for a fresh citrus finish.
Notes
- You can substitute the baked tofu with grilled tempeh or chickpeas for variation.
- Make sure to rice the cauliflower finely for the best texture; a food processor works great.
- Adjust the amount of kimchi based on your spice and tang preference.
- This recipe is naturally gluten-free if you use tamari instead of soy sauce.
- To make it vegan, confirm that the kimchi does not contain fish sauce.
- Leftover coconut sauce can be refrigerated for up to 3 days and used as a dip or dressing.
- Optional microgreens add a nice fresh crunch and nutritional boost but can be omitted.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-inspired
