The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gochujang Butter Bean Bowl with Quinoa, Gooey Egg & Kimchi
Tuck into this comforting bowl, starring fibre-rich butter beans simmered in a fiery gochujang sauce. Umami mushrooms, sweet tomatoes and leafy spinach up the veg. Serve over a bed of fluffy quinoa, and top with a gooey soft-boiled egg, creamy avocado and vibrant kimchi (a fermented food rich in probiotics). Delish!
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 100g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 1 avocado
- 80g baby spinach
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 8 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 egg (Eggs)
- 110g baby tomatoes
- 3 garlic clove
- 120g chestnut mushrooms
- 1 onion
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 529
Protein: 21g
Carbs: 56g
Fat: 23g
Gochujang Butter Bean Bowl with Quinoa, Gooey Egg & Kimchi
Tuck into this comforting bowl, starring fibre-rich butter beans simmered in a fiery gochujang sauce. Umami mushrooms, sweet tomatoes and leafy spinach up the veg. Serve over a bed of fluffy quinoa, and top with a gooey soft-boiled egg, creamy avocado and vibrant kimchi (a fermented food rich in probiotics). Delish!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a slotted spoon & a sieve
Get the quinoa on
- Add the quinoa to the saucepan. Cook for 13-14 mins, and then drain
Prep time
- Meanwhile, finely dice the onion. Thinly slice the mushrooms. Finely chop or crush the garlic. Halve the tomatoes. Rinse the spinach
Cook the eggs
- Rinse the eggs, then add to the quinoa pan in the final 7 mins, and remove with a slotted spoon. Run under cold water
Simmer the beans
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and mushrooms and cook for 5 mins, until softened. Add the garlic and cook for 30 secs
- Add the tomatoes, gochujang, nutritional yeast, beans (1 can with its liquid, the other drained) to the pan
- Mix well and simmer for 4-5 mins, until thickened
Last bits & plate up
- Stir the spinach into the beans in the final minute, until lightly wilted. Season with salt and pepper
- Thinly slice the avocados. Carefully peel the eggs and slice in half
- Serve the gochujang beans into bowls, with the quinoa, sliced avocado and kimchi alongside. Top each bowl with half an egg
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