Processed with VSCO with c1 preset

(Can use any veg you like here!)

1 Japanese yam, sliced 1/2 inch thick slices

1 bunch curly kale, destemmed and roughly chopped

1 zucchini, cut into 1/2 inch thick half moons

1 cup cauliflower florets

1/2 cup kimchi

Optional: avocado


2 tbsp tamari

1 tsp toasted sesame oil

3 tbsp rice vinegar

2 tbsp water

1 tsp chili oil or crisp (I used @mrbingnyc)

Boil 1/2 cup water in a shallow pan or pot, add sliced yam to steamer basket and cover. Steam for about 10-15 min until yam is easily pierced with fork. Set aside. Using same water, or refill if evaporated, add kale and remaining veg to steamer basket. Steam for about 5 min or until veg are tender. You may need to remove kale first, you want the kale to stay bright green. Arrange on a plate and add kimchi. Whisk dressing ingredients in a bowl and pour over. Serve with rice or quinoa and enjoy!