# What You'll Need:
→ Grains
01 - 1 cup (180 g) brown rice or quinoa, uncooked
02 - 2 cups (480 ml) water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup (150 g) kimchi, chopped (ensure vegetarian if needed)
05 - 1/2 cup (75 g) sauerkraut (optional, for variety)
→ Fresh Vegetables
06 - 1 cup (100 g) shredded carrots
07 - 1 cup (80 g) cucumber, sliced
08 - 1 cup (60 g) baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup (15 g) scallions, sliced
→ Protein
12 - 1 cup (160 g) cooked edamame or firm tofu, cubed
→ Dressing
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon toasted sesame oil
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon maple syrup or honey
17 - 1 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
→ Toppings
19 - 1 tablespoon toasted sesame seeds
20 - 1 sheet nori, sliced (optional)
21 - Chili flakes (optional)
# Step-by-Step:
01 - Rinse the brown rice or quinoa thoroughly and combine with water and salt in a medium saucepan. Cook following package guidelines (approximately 25 minutes for rice or 15 minutes for quinoa). Once done, fluff with a fork and allow to cool slightly.
02 - Shred the carrots, slice cucumber, avocado, radishes, and scallions; set aside for assembling.
03 - If using tofu, pat dry and cut into cubes. Optionally, sear tofu in a nonstick pan over medium heat with a splash of oil until golden on all sides.
04 - In a mixing bowl, whisk together soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until well combined.
05 - Divide the cooked grains evenly between four serving bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and prepared protein attractively over the grains.
06 - Drizzle each bowl with the prepared dressing. Finish with a sprinkle of toasted sesame seeds, sliced nori, and chili flakes as desired.
07 - Serve immediately for optimal freshness and flavor.
