Gochujang Glow Bowl

Recipe:

gochujang glow bowl - to make your gut, and skin, glow!

PLANT-BASED | GLUTEN FREE OPTION

Total time: 40 mins
Serves: 2

Meet your new favourite bowl! Crispy roasted tofu, charred broccoli, and crunchy peanuts come together in a creamy, flavour-packed gochujang, peanut butter, and soy sauce dressing. It’s spicy, savoury, and seriously satisfying.Plus, it’ll have you glowing from the inside out!

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INGREDIENTS

For the Roast: 

• 1 can chickpeas (240g, drained) 

• 200g firm tofu (cubed) 

• 1 small head of broccoli (cut into florets) 

• ¼ cup peanuts (roughly chopped)

• 1 tbsp sesame oil 

• 1 tbsp olive oil 

• 1 tsp garlic powder 

• ½ tsp smoked paprika (optional, for extra depth) 

• Pinch of salt 

For the Dressing: 

• 2 tbsp smooth peanut butter 

• 1 tbsp gochujang paste (adjust for spice tolerance) 

• 1 tbsp soy sauce 

• 2 tbsp kimchi juice 

• 1 tbsp water (to thin, as needed) 

For the Base: 

• Rice (microwave pack) 

Toppings: 

• ½ cup edamame 

• ¼ cup kimchi  

• 2 grated carrots  

• 1 tbsp sesame seeds  

METHOD

Prep the roasted Ingredients: 

1. Preheat your oven to 200°C.

2. In a large mixing bowl, toss chickpeas, tofu and broccoli with sesame oil, olive oil, garlic powder, paprika, and salt. 

3. Spread evenly on a lined baking tray and roast for 25–30 minutes, flipping halfway through, until golden and slightly crisp. 

4. Add peanuts to the tray for the last 8–10 minutes to toast until golden.

Prepare the Dressing: 

1. In a small bowl, whisk together peanut butter, gochujang paste, soy sauce, and kimchi juice until smooth. 

2. Add water as needed to reach a pourable consistency. Taste and adjust spice or salt levels. 

Cook the rice: 

1. Follow pack instructions.

Assemble the Salad: 

1. Layer the rice as the base.

2. Top with the roasted chickpeas, tofu and broccoli.

3. Scatter edamame, kimchi, grated carrot and sesame seeds on top. 

4. Drizzle dressing over the salad and enjoy!