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Gochujang red beans and kimchi rice bowl

Fruit and vegetables

2 garlic cloves, finely chopped or grated
160g/5¾oz frozen spinach, thawed
250g/9oz Tenderstem broccoli
2 spring onions, sliced on an angle

Tins, packets and jars

400g tin kidney beans
100g/3½oz cooked short-grain brown rice

Cooking ingredients

2 tsp tomato purée
1 tbsp gochujang
2 tbsp olive oil
2 tsp sesame seeds

Other

50g/1¾oz kimchi

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