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Korean-Inspired Veggie Bowls
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Korean-Inspired Veggie Bowls

Korean-Inspired Veggie Bowls

with Plant-Based Protein and Pickled Radishes

Our Korean-inspired bowls are made vegetarian-friendly using plant-based protein! Protein shreds are coated in a bold sauce that gets a little spice from gochujang. Tangy, quick-pickled radishes liven up the dish, while green onion adds herbaceous flair!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

3 unit


1 unit

Green Onion

2 unit

Garlic, cloves

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp


(Contains Soy, Wheat)

2 tbsp

Ginger Sauce

(Contains Soy, Wheat)

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

Sesame Oil

(Contains Sesame)

200 g

Plant-Based Protein Shreds

Not included in your delivery

2 tsp


1 tbsp


¼ tsp


0.06 tsp



Nutrition Values

Calories750 kcal
Fat28 g
Saturated Fat2.5 g
Carbohydrate89 g
Sugar18 g
Dietary Fiber5 g
Protein25 g
Cholesterol0 mg
Sodium2460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Small pot
Medium Bowl
Large Non-Stick Pan
Paper Towel


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, halve radishes lengthwise, then cut into thin half-moons.Thinly slice green onion.Peel, then mince or grate garlic.Add gochujang and half the ginger sauce (use all for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.

Make pickled radishes

Add radishes, vinegar, 2 tbsp water and 2 tsp sugar (dbl all for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Cook coleslaw cabbage mix

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then coleslaw cabbage mix. Cook, stirring occasionally, until tender-crisp, 1-2 min. Add garlic, half the soy sauce and half the sesame oil. Cook, stirring occasionally, until fragrant, 1 min. Remove from heat. Transfer coleslaw cabbage mix to a plate, then cover to keep warm.

Cook protein shreds

Carefully wipe the pan clean.Reheat the same pan over medium.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then plant-based protein. Cook, flipping once or twice, until crispy, 6-8 min.**Add half the prepared sauce (from step 2), remaining soy sauce and remaining sesame oil. Cook, stirring often, until fragrant, 1 min.

Finish and serve

Add 1 tbsp pickling liquid (dbl for 4 ppl) to remaining prepared sauce. Stir to combine.Drain pickled radishes and discard remaining pickling liquid. Fluff rice with a fork, then stir in half the green onions.Divide rice between bowls. Top with plant-based protein, cabbage coleslaw mix and pickled radishes. Drizzle remaining prepared sauce over top and sprinkle with remaining green onions.