Pin it A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing, perfect for a wholesome lunch or dinner.
When I first started exploring fermented foods I made this bowl to experiment with combining tangy kimchi with my favorite fresh vegetables. It quickly became a family staple for busy weeknights and casual gatherings.
Ingredients
- Grains: 1 cup (180 g) brown rice or quinoa, uncooked, 2 cups (480 ml) water, 1/2 tsp salt
- Fermented Vegetables: 1 cup (150 g) kimchi, chopped (ensure vegetarian if needed), 1/2 cup (75 g) sauerkraut (optional, for variety)
- Fresh Vegetables: 1 cup (100 g) shredded carrots, 1 cup (80 g) cucumber, sliced, 1 cup (60 g) baby spinach or mixed greens, 1 avocado, sliced, 2 radishes, thinly sliced, 1/4 cup (15 g) scallions, sliced
- Protein (optional): 1 cup (160 g) cooked edamame or firm tofu, cubed
- Dressing: 2 tbsp soy sauce or tamari, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tsp maple syrup or honey, 1 tsp grated fresh ginger, 1 small garlic clove, minced
- Toppings: 1 tbsp toasted sesame seeds, 1 sheet nori, sliced (optional), chili flakes (optional)
Instructions
- Cook Grains:
- Rinse the grains and cook them with water and salt according to package instructions (about 25 minutes for brown rice, 15 minutes for quinoa). Once cooked, fluff with a fork and let cool slightly.
- Prepare Vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prep Protein:
- If using tofu, pat dry and cube. Optionally, pan-sear the tofu in a nonstick pan over medium heat with a splash of oil until golden on all sides.
- Make Dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble Bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Finish & Serve:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Pin it We often made this together on weekends, letting everyone customize their own bowl. Watching my kids sprinkle sesame seeds and arrange veggies always brings a smile.
Required Tools
Medium saucepan for cooking grains, mixing bowls, chefs knife, cutting board, whisk.
Allergen Information
Contains soy and sesame. Check kimchi labels for fish sauce or shellfish. Use tamari for gluten-free.
Nutritional Information (per serving)
Calories: 350. Total Fat: 10 g. Carbohydrates: 54 g. Protein: 11 g.
Pin it Enjoy this versatile bowl as a quick lunch or hearty dinner. Every bite bursts with tangy, fresh flavor.
Common Questions
- → Which grains work best in this bowl?
Brown rice or quinoa are ideal, but farro, barley, or cauliflower rice are excellent substitutions for different textures and flavors.
- → How do I make this dish vegan?
Use maple syrup in the dressing and verify that the kimchi contains no fish sauce or animal products.
- → What proteins can I add?
Edamame or firm tofu keep it plant-based, while grilled chicken or soft-boiled egg are tasty for a non-vegetarian option.
- → How is the dressing prepared?
Simply whisk together soy sauce or tamari, toasted sesame oil, rice vinegar, a sweetener, ginger, and garlic for a savory finish.
- → Are there tips for extra flavor?
Try adding microgreens, pickled vegetables, or extra chili flakes for heightened flavor and color. Toasted sesame seeds and nori make great garnishes.