Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
This fermented vegetable bowl became a weeknight favorite when I wanted something satisfying and nutritious that also packed a punch of flavor. The combination of grains, crisp veggies, and zippy kimchi makes every bite exciting.
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)
- Carrots: 1 cup (100 g), shredded
- 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)
- 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 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:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare 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.
- Assemble bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add toppings:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save When my family first tried this bowl, my kids loved assembling their own, choosing their favorite toppings and veggies. It turned dinner into a fun, hands-on tradition that we come back to often.
Required Tools
Medium saucepan for cooking grains, mixing bowls, chefs knife, cutting board, and a whisk for the dressing.
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy), sesame (toasted sesame oil, sesame seeds). If using tamari, choose gluten-free for those with gluten sensitivity. Always check ingredient labels for allergies.
Nutritional Information
Per serving: Calories 350, Total Fat 10 g, Carbohydrates 54 g, Protein 11 g.
Save Enjoy the bold flavors and fresh textures in every bite. This bowl is just as delicious for lunch or dinner.
Kitchen Guide
- → Can I use quinoa instead of rice?
Yes, quinoa is a great substitute for brown rice and cooks faster, adding a nutty flavor to your bowl.
- → Is kimchi always vegetarian?
No, some kimchi contains fish sauce or shellfish. Look for vegetarian or vegan-certified options when shopping.
- → How can I add protein?
Add cooked edamame, tofu or even grilled chicken or a soft-boiled egg if preferred for extra protein.
- → Is this bowl gluten-free?
Use tamari instead of soy sauce and check all labels to ensure gluten-free ingredients are used.
- → What dressing works best?
A simple blend of soy sauce, sesame oil, rice vinegar, ginger, garlic, and a touch of sweetness creates a balanced dressing.
- → Can I prepare components ahead?
Yes, grains, tofu, and vegetables can be prepped in advance, making assembly quick and convenient.