coco-nutty-baby-zucchini-veggie-bowls
This was a variation of one of my "garbage bowls" that I loved so much, I had to make it it's own recipe. The sweetness of the coconut oil mixes so well with the acidity of the kimchi and pairs nicely with the garlic-ginger zing. If you're going to skimp on any part of this recipe, make sure you don't skip roasting the red cabbage - the roasted cabbage adds a little salted-charred flavor that you really don't get from the other ingredients, alone. Definitely worth the extra effort!
Ingredients
1 packet seeds of change brown rice/quinoa
3 cups red cabbage, cored and shredded
3.5 tbsp coconut oil
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