Banchan Rice Bowl

The Banchan Rice Bowl is a vibrant and nutritious Korean dish that combines fluffy rice with a variety of flavorful side dishes, making it a delightful and satisfying meal. Packed with protein and fresh vegetables, it's perfect for a wholesome lunch or dinner.

Ingredients

• Cooked white rice - 1 cup (200g)
• Cooked quinoa - 1/2 cup (90g)
• Tofu, firm - 200g, cubed
• Soy sauce - 2 tablespoons (30ml)
• Sesame oil - 1 tablespoon (15ml)
• Garlic - 2 cloves, minced
• Spinach - 100g, blanched
• Carrot - 1 medium, julienned
• Radish - 50g, thinly sliced
• Green onions - 2, chopped
• Kimchi - 100g
• Sesame seeds - 1 tablespoon (10g)

Steps

1. In a pan, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and sauté until fragrant.
2. Add cubed tofu to the pan and cook until golden brown on all sides, about 10 minutes. Pour in 2 tablespoons of soy sauce and stir well to coat the tofu. Remove from heat.
3. While the tofu is cooking, prepare the vegetables. Blanch the spinach in boiling water for 1-2 minutes, then drain and set aside.
4. In the same pot, lightly stir-fry the julienned carrot for about 2-3 minutes until tender. Remove and set aside.
5. To assemble the rice bowl, place half a cup of cooked white rice and a quarter cup of cooked quinoa in each bowl.
6. Top each bowl with equal portions of sautéed tofu, blanched spinach, stir-fried carrots, sliced radish, and kimchi.
7. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

Nutrition

• Calories: 520
• Protein: 24 g
• Carbs: 72 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein from tofu and quinoa, supporting muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables, promoting overall health.

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