About the Recipe
This bowl thrives on the interplay of two bold components: broccoli deeply roasted in the pan and punchy, savory kimchi. Both meet warm rice, fresh spinach, and a simple sesame dressing. A clear, everyday dish that comes together quickly yet still carries depth.
Ingredients
Bowl
¾ cup (150 g) uncooked rice
broccoli, cut into small florets
olive oil
salt
black pepper
3.5 oz (100 g) fresh spinach, washed and well drained
5.3 oz (150 g) kimchi
1 carrot, peeled and cut into thin strips
1 avocado, sliced
1–2 tbsp sesame seeds
Dressing
2 tbsp (2 EL) soy sauce
1 tbsp sesame oil
½ tsp (TL) sugar
1 lime (juice to taste)
1–2 tbsp water
Preparation
Roast the broccoli
Heat a little olive oil in a large skillet. Roast the broccoli over medium to high heat until well browned but still with some bite. Season with salt and black pepper. Remove from the pan and set aside
Wilt the spinach
Add the remaining olive oil to the pan. Add the spinach in batches and let it wilt over medium heat. Season lightly with salt, then remove from the heat
Prepare the dressing
Whisk together the soy sauce, sesame oil, sugar, lime juice, and water until the sugar has dissolved. Adjust to taste
Assemble the bowl
Divide the rice between two bowls. Top with the broccoli and spinach, place the kimchi alongside, scatter over the carrot strips, and add the avocado. Sprinkle with sesame seeds and drizzle with the dressing just before serving