Kimchi bowl

Braise the beetroot of raw Combine teriyaki ingredients & blend Chop the beetroot & drizzle with teriyaki sauce Combine all ingredients for spicy peanuts & bake in oven Once baked, blend. Add toasted sesame seeds (black & white) Chop mushrooms Make marinade by blending: miso, maple, tamari, rice wine vinegar, sunflower oil. Marinade mushrooms and Bake. Brown rice, 2 parts water, 2 bay leaves, garlic, olive oil & season with salt. Bring to boil and then lower temp & simmer for 40mins. Then combine into kimchi bowl. Brown rice Ginger sesame kale Mushrooms Teriyaki beetroot Pickled bean sprout & carrots Kimchi Spicy peanuts Spring onions

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