Save A vibrant nourishing bowl featuring tangy kimchi fresh seasonal vegetables hearty grains and a flavorful dressing perfect for a wholesome lunch or dinner.
I first discovered how satisfying fermented bowls could be during a week focusing on vegetarian meals. The mix of tangy kimchi with fresh veggies and chewy grains became a lunch staple in my kitchen.
Ingredients
- Brown rice or quinoa: 1 cup (180 g) uncooked
- Water: 2 cups (480 ml)
- Salt: 1/2 tsp
- Kimchi: 1 cup (150 g) chopped (ensure vegetarian if needed)
- Sauerkraut: 1/2 cup (75 g) optional for variety
- Shredded carrots: 1 cup (100 g)
- Cucumber: 1 cup (80 g) sliced
- Baby spinach or mixed greens: 1 cup (60 g)
- Avocado: 1 sliced
- Radishes: 2 thinly sliced
- Scallions: 1/4 cup (15 g) sliced
- Edamame or firm tofu: 1 cup (160 g) cooked or cubed (optional for added nutrition)
- Soy sauce or tamari: 2 tbsp
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Grated fresh ginger: 1 tsp
- Garlic clove: 1 small minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet sliced (optional)
- Chili flakes: optional
Instructions
- Cook the 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.
- Prep the Vegetables:
- Prepare all fresh vegetables: shred carrots slice cucumber avocado radishes and scallions.
- Prepare the 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 the Dressing:
- In a small bowl whisk together the soy sauce sesame oil rice vinegar maple syrup ginger and garlic to make the dressing.
- Assemble the Bowls:
- To assemble divide the cooked grains among four bowls. Arrange kimchi sauerkraut (if using) fresh vegetables and protein on top of the grains.
- Dress and Garnish:
- Drizzle each bowl with the dressing. Garnish with sesame seeds nori and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save This bowl sparks conversation around our family table every time. It is an easy way to introduce new flavors especially for kids who love building their own bowl.
Required Tools
Use a medium saucepan for grains mixing bowls a chefs knife a cutting board and a whisk for the dressing.
Allergen Information
Contains soy (soy sauce tofu edamame kimchi may contain soy) and sesame (toasted sesame oil sesame seeds). Kimchi may contain fish sauce or shellfish check labels for vegetarian or vegan options. Use tamari for gluten-free adjustments if needed.
Nutritional Information (per serving)
Calories: 350 Total Fat: 10 g Carbohydrates: 54 g Protein: 11 g
Save Enjoy this nourishing bowl fresh and adjust toppings to suit your taste. It is a colorful way to bring healthy eating to your table.
Common Questions
- → Which grains work best in this bowl?
Brown rice and quinoa are ideal, but farro, barley, or cauliflower rice also make excellent bases for added variety.
- → Can I make this vegan?
Yes, use maple syrup instead of honey and select vegan kimchi. Check ingredient labels to ensure plant-based options.
- → What proteins can I add?
Edamame, tofu, grilled chicken, or soft-boiled egg work well for protein. Choose according to dietary preferences.
- → How can I make the bowl gluten-free?
Opt for tamari instead of soy sauce and use naturally gluten-free grains such as rice or quinoa.
- → What beverages pair well?
A crisp, dry Riesling complements the flavors, or choose iced green tea for a refreshing, non-alcoholic option.
- → Are there recommended toppings?
Sesame seeds, nori slices, chili flakes, microgreens, or pickled vegetables add color and extra flavor to the bowl.