1 can (15 ounces) adzuki beans, rinsed and drained
1 tablespoon liquid aminos
2 1/2 tablespoons water
2 tablespoons almond butter
2 teaspoons red curry paste
1 – 2 tablespoons lime juice
1 cup store-bought vegan kimchi
2 tablespoons black sesame seeds
Credit: Vegan Bowl Attack by Jackie Sobon
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 water, almond butter, red curry paste, and lime juice together until smooth.
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.
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