Bonberi

Boil 1/2 cup water in a shallow pan or pot, add sliced yam (1/2 inch thick slices) to a steamer basket and cover. Steam for about 10-15 minutes until the yam is easily pierced with a fork. Set aside. Using the same water, or refilling if evaporated, add the destemmed and roughly chopped kale and the remaining vegetables (zucchini cut into 1/2 inch thick half moons, and cauliflower florets) to the steamer basket. Steam for about 5 minutes or until the vegetables are tender. You may need to remove the kale first to ensure it stays bright green. Arrange all the steamed vegetables on a plate and add the kimchi. In a separate bowl, whisk together the dressing ingredients: 2 tbsp tamari, 1 tsp toasted sesame oil, 3 tbsp rice vinegar, 2 tbsp water, and 1 tsp chili oil or crisp. Pour the dressing over the arranged plate. Serve with rice or quinoa and enjoy!