• Skip to main content
  • Skip to primary sidebar

Man.Eat.Plant.

HOT, ROASTED, GRILLED, JUICY & VEGAN

  • HOME
  • BOOKS
    • MAN.EAT.PLANT.
    • FAMILY.EAT.PLANT.
    • DOG.EAT.PLANT.
  • RECIPES
  • ABOUT

KOREAN FIRE BOWL

7 February 2019 by Lisette Kreischer Leave a Comment

If you’re into Asian food, this one is a winner for you. It’s a winner anyway. So many ultra flavourful veggies and bright colours. This dish has a glorious (but really manageable) burn caused by fiery Korean brothers kimchi & sriracha. So good!

Serves 4

INGREDIENTS

1 cup basmati rice + 1,5 cups water
4 tbsp wok oil
2 medium to large sweet potatoes, peeled and cubed
2 tbsp sweet soy sauce (ketjap manis)
1 tsp curry powder
1 tsp sriracha (or more if you can handle the heat!)
2 tsp molasses
4 garlic cloves, peeled and finely chopped
2 tbsp sesame seeds
200 g shiitake mushrooms, bigger ones halved
1 tbsp soy sauce
500 g spinach leafs, rinsed and drained
1 avocado, quartered, peeled and thinly sliced
4 tbsp kimchi
2 medium sized purple potatoes, peeled and thinly sliced
1 tsp lemon juice or vinegar
a pinch kala namak
2 spring onions, sliced
1 small white turnip (or any other kind of radish), thinly sliced
1/2 bunch fresh koriander, roughly chopped

INSTRUCTIONS

Preheat oven to 200 C/390 F.
 Put rice in pan on stove with water. Bring to a boil (lid on), lower heat. Cook for 10-15 min, or until liquid is absorbed by rice and rice is nice, fully cooked and fluffy. Turn heat off and let sit for another 10-15 min (lid still on).

In the meantime, prepare veggies. On baking tray lined with parchment paper, mix sweet potato cubes with ketjap manis, curry powder, sriracha, molasses, 2 garlic cloves and 2 tbsp wok oil. Bake for ca. 10 min. Add sesame seeds, toss a bit and bake for another 5-10 min.

Bring some water to a boil in a small pan. Add purple potato slices, lemon juice or vinegar and a pinch of kala namak. Boil until tender. Drain and season with some extra kala namak and a tiny drop of oil.

Heat 1 tbsp wok oil in frying pan. Add shiitake mushrooms. Fry on high heat, let them sizzle in the pan! Add 1 tbsp soy sauce and 1 chopped garlic clove. Turn heat off within seconds after adding garlic and discard mushrooms from pan, keep them aside. Put pan back on heat with another tbsp wok oil. Add spinach. Fry until spinach has shrunk. Add 1 chopped garlic clove and some salt to taste.

To assemble the bowl
First put some rice in the middle of the bowl. Put all the veggies in a circle around the rice. Start with the sweet potato, then add shiitakes, 1/4 sliced avocado per serving, 1 tbsp kimchi, spinach, a few slices raw turnip and the purple potato. Sprinkle over freshly chopped koriander and spring onion slices.


KOREAANSE FIRE BOWL

Als je van Aziatisch eten houdt, is dit recept zeker wat voor jou. Deze bowl zit vol met allerhande ‘groente smaakbommen’ waar de kleur van afspat, en is niet bang om het bombardement verder op te voeren door middel van aangenaam pittige kimchi en sriracha. Echt een sensatie.

Voor 4 personen

INGREDIËNTEN

1 grote kop (van ca. 250 ml) basmati rijst + 1,5 kop water
4 el wokolie
2 middelgrote tot grote zoete aardappels, geschild en in blokjes
2 el ketjap manis
1 tl kerriepoeder
1 tl sriracha (of meer, hoe heter hoe beter!)
2 tl keukenstroop
4 tenen knoflook, gepeld en fijngehakt
2 el sesamzaad
200 g shiitakes, grote exemplaren gehalveerd
1 el sojasaus
500 g verse spinazie, afgespoeld en goed uitgelekt
1 avocado, in kwarten, van schil ontdaan en in dunne reepjes
4 el kimchi
2 middelgrote paarse aardappels, geschild en in dunne plakjes
1 tl citroensap of azijn
snuf kala namak
2 bosuitjes, in dunne plakjes
1 klein wit raapje (ander soort raapje of radijs kan ook)
1/2 bosje verse koriander, grof gehakt

INSTRUCTIES

Verwarm de oven voor op 200 C.
Doe de rijst in een pan met water. Breng aan de kook met deksel op de pan. Draai het vuur lager zodra het kookt, en kook ca. 10-15 min tot gaar en luchtig. Draai het vuur uit en laat nog 10-15 min met deksel op de pan staan alvorens uit te serveren.

Maak ondertussen de groente toppings. Doe de zoete aardappel op een met bakpapier beklede bakplaat en voeg ketjap, kerrie, sriracha, stroop, 2 tenen gehakte knoflook en 2 el wokolie toe. Bak 10 min. in de voorverwarmde oven. Strooi na 10 min de sesamzaadjes over de blokjes en bak nogmaals 5-10 min.

Breng een pannetje met water aan de kook. Voeg de paarse aardappelplakjes, citroensap en een snuf kala namak toe. Kook tot de plakjes gaar zijn. Giet ze af en strooi er wat extra kala namak over, en besprenkel met een klein beetje olie.

Verhit 1 el wokolie in een koekenpan. Bak de shiitakes flink aan op hoog vuur. Voeg, als ze mooi gebruind zijn, 1 el sojasaus en 1 gehakte teen knoflook toe. Bak slechts een paar seconden mee en haal de paddenstoelen uit de pan. Houd apart. Zet de pan terug op het vuur, en voeg opnieuw 1 el wokolie toe. Voeg de spinazie toe en bak tot net aan geslonken. Voeg 1 teen gehakte knoflook toe en breng op smaak met wat zout.

Opmaak
Begin met een schep rijst in het midden van je bowl. Leg de toppings er in een cirkel langs de rand omheen. Eerst de zoete aardappel, dan de shiitakes, 1/4 avocado in dunne reepjes, 1 el kimchi, spinazie, wat plakjes rauwe radijs/raap en de paarse aardappel. Strooi er wat verse koriander en bosuitjes over.

Filed Under: Dinner, Lunch Tagged With: avocado, bowl, hot, Korean, molasses, purple potato, spicy, sriracha, sweet potato, turnip

Previous Post: « BEASTLY EGGPLANT STEW
Next Post: WACKY WAFFLE STACK »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

HOT, ROASTED, GRILLED, JUICY & VEGAN!

NEW BOOK!

Recent Posts

  • STUFFED PUMPKIN
  • MEDITERRANEAN ORZO
  • FESTIVE PANCAKE PIE
  • SUNNY SIDES UP
  • FAMILY.EAT.PLANT.

Instagram

Presenting a killer kitchen for which NO ONE has to be killed and EVERYONE gains!

We have a new cookbook 🔥 Written for Sam and he We have a new cookbook 🔥
Written for Sam and her pig companions @mymomsam. Because with the arrival of spring, we can almost smell the roasted coals again and what mostly lies on the grill above; the creatures that wanted so much to live. And that lights the fire in our hearts and gets us going. So Maartje pulled out her knives and Lisette her camera to fill the pages of... VLAM IN DE PLANT (Veg on fire). A happy book with an activist touch rich with delicious plant based recipes, a beautiful foreword by @karensoeters and an ode to dear Sam.

We discovered the cuisine of plants years ago and have been vegan for the animals for more than 38 years combined. It was a wonderful bonus that this way of life also turned out to be a lot better for the earth and ourselves. What we did not immediately expect was that this cuisine brought us huge taste explosions! We became big and strong on the power of plants and seduced and enticed by those wonderful flavours and textures. Meanwhile, we feel it is our mission to bring out the potential of this cuisine.

The popularity of BBQ has been skyrocketing for years and we felt it was time to once and for all say bye bye to the for many, boring image of veggies and take plants to great heights by putting them on fire. The plant based kitchen deserves the spotlight. And the BBQ is a great tool to make vegetables incredibly flavoursome. By cooking veg on the BBQ with the right spices, you enrich your kitchen with insane flavours and contribute to less suffering at the same time. So be tempted and seduced by the abundance of vegetables, grains, legumes, nuts, seeds, mushrooms, weeds, fruits and herbs and fire up those plants.

Available to order now at all (online) bookstores in The Netherlands, via link in bio and @maartjeborst.

Vlam in de Plant could not have come about without Pig Sam, Karen Soeters, Stichting Melief, House of Animals, Diewertje van Wering and, of course, Kosmos Publishers. We are extremely grateful to all of them. ❤️🔥🙏🏼

#vlamindeplant #maneatplant #seitanroast
AUTUMNAL STUFFED PUMPKIN This beautiful stuffed p AUTUMNAL STUFFED PUMPKIN

This beautiful stuffed pumpkin, from our book FAMILY.EAT.PLANT., looks very festive on a autumnal table. A really flavourful dish to serve around this time of year.

While we are here, we wish to ask you something. FAMILY.EAT.PLANT. has been nominated for the @foodandfriends.nl award. We are very grateful for that, but to actually win this award we need as many votes as possible. So if you like this book, our work and our recipes, we wish to ask you to vote via link in bio for FAMILY.EAT.PLANT.. Many thanks in advance!

Recipe now up on the blog.

#maneatplant #familyeatplant #autumncooking #pumpkin #veganpumpkin #vegan #hotroastedjuicygrilledvegan
FISH-FREE MEDITERRANEAN ORZO This delicious orzo FISH-FREE MEDITERRANEAN ORZO

This delicious orzo dish with roasted vegetables takes little time to make and is bursting with flavour. The tuna-like flavour of @goodcatchfoods Fish Free Tuna by our friend @dereksarno goes well with savoury flavour bombs like olives and capers, and the creamy orzo provides an excellent stage for this goodness.

Hungry already? Recipe now up on the blog (link in bio).

While we are up here we wanted to thank all of you who have been cooking from MAN.EAT.PLANT. We never expected this book to be such a hit, but it is. Three years in and the publisher is still re-printing and the other day MAN.EAT.PLANT. reached number 1 in the top 10 of Best Vegan Books. We are blown away by all the awesome compliments and seeing many of you enjoying the recipes. So again thank you so much!

#orzo #veganrecipe #goodcatch #nofish #fishfree #vegantuna #veganorzo #maneatplant #hotroastedjuicygrilledvegan #veganbooks
Ok ok, it might be raining tofu & beans here in Th Ok ok, it might be raining tofu & beans here in The Netherlands, so maybe it is not the best time to fire up that BBQ and start roasting the hell out of those veggies. But we pray for sunshine and when that sun starts shining tofu, seitan, tempeh and mushrooms will hit a bowl of marinade and will be roasted like there is no tomorrow. Link in bio for our free @mymomsam E-book containing 5 delicious plant-powered recipes for on the BBQ and for all to enjoy!

#veganBBQ #mymomsam #animalrights #vegan #veganrecipes #plantbasedBBQ #BBQrecipes #maneatplant #vegansausages #seitan
The time we've all been waiting for is finally her The time we've all been waiting for is finally here. The summer family BBQ! The best time for a good toast under the sun, and a tasty roast too! Roasted tempeh and grilled tofu topped with tasty sauces are the perfect ingredients to set the summer vibes we’ve been looking forward to.

And yes, you read right. In the family summer BBQ we imagine, animals are more than welcome to attend as long as they are enjoying the moment with us, and not there as a sacrifice for us.

Sam and her family would be the first to say thanks for leaving meat behind this summer - and hopefully forever more! Sam is a mother of 251 piglets, of which only 9 are here today due to the industry. She became one of the lucky ones in February 2021 when she was rescued while pregnant with her little ones by @meliefanimalsanctuary. In wanting to show the spirit of those behind the isolated walls of the meat industry, House of Animals will be launching a documentary about Sam’s story and those of her piglets in 2022.

This summer and all days to come, let’s honor Sam and all the souls we’ve lost as a result of the industry by eating plant-based, succulent BBQs! Inspired by Sam’s story, House of Animals created a recipe book with the help of us, @maartjeborst and @lisettekreischer, which will make your summer glimmer with taste, rich flavors and joy. Download it for free on the website @mymomsam (link in our bio).

#meatlesssummer #mymomsam #veganBBQ
SUNNY SIDES UP Drum rolls, please! FAMILY.EAT.PL SUNNY SIDES UP

Drum rolls, please!

FAMILY.EAT.PLANT. has hit planet Earth and here is the first recipe to go online! And certainly not the least! Yes, we know, what you see here in the pic looks suspiciously like a sandwich with sunny-side-up eggs. But none of that!

What you see are peaches (or apricots) with a cheesy sauce. Maartje’s father used to make this recipe often on the weekend. Super easy, super yummy.

You can keep it plain and simple by just making the cheesy sauce, and prep the toast with the sauce and peaches, or you can go wild and throw some slices of vegan ham on there.

Recipe now up on the blog (link in bio).

#vegan #maneatplant #familyeatplant #sunnysidesup #vegansunnysidesup #veganeggs
Load More... Follow on Instagram

Subscribe for new hot roasted grilled juicy & vegan recipe updates

Check your inbox or spam folder to confirm your subscription.

Copyright © 2025 · Lisette Kreischer & Maartje Borst