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 created this bowl for a weeknight dinner when craving something crunchy and satisfying. The combination of fermented vegetables and fresh produce added just the right tang and brightness to liven up the evening.
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
- Soy sauce or tamari: 2 tbsp
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Fresh ginger: 1 tsp, grated
- Garlic: 1 small clove, minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, sliced, optional
- Chili flakes: optional
Instructions
- Cook the grains:
- Rinse grains and cook with water and salt according to package instructions. Fluff with a fork and let cool slightly.
- Prepare vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein:
- If using tofu, pat dry and cube. Optionally, pan-sear 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 soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic together.
- Assemble bowl:
- Divide grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein over grains.
- Finish and serve:
- Drizzle bowls with dressing and garnish with sesame seeds, nori, and chili flakes. Serve and enjoy.
Save Sharing this bowl at lunch always brings everyone together, as each family member picks their favorite toppings and tweaks spice to their taste.
Required Tools
Medium saucepan for grains, mixing bowls for vegetables and dressing, chefs knife for chopping, cutting board, and whisk for combining ingredients.
Allergen Information
Contains soy and sesame. Kimchi may contain fish sauce or shellfish. Use tamari for gluten-free option, and always check ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 350. Total Fat: 10 g. Carbohydrates: 54 g. Protein: 11 g.
Save Top with nori and sesame seeds for a finishing touch. This bowl is an easy way to fill your plate with vibrant veggies and bold taste.
Recipe Questions
- → Can I use different grains besides rice or quinoa?
Yes, you can substitute with farro, barley, or cauliflower rice for added variety and nutrition.
- → How do I make the bowl vegan?
Use maple syrup instead of honey and ensure the kimchi is prepared without fish sauce or animal products.
- → What proteins work well in this bowl?
Cooked edamame or cubed tofu are excellent plant options. Grilled chicken or a soft-boiled egg are suitable non-vegetarian choices.
- → Are there gluten-free options available?
Use tamari instead of soy sauce and check kimchi labels to ensure all components are gluten-free.
- → What pairs well as a beverage?
A crisp, dry Riesling or iced green tea complement the vibrant flavors and fermented ingredients.
- → How can I add extra flavor or color?
Add microgreens or pickled vegetables as toppings for more flavor, texture, and a colorful presentation.