Vibrant bowl packed with kimchi, vegetables, grains, and savory dressing for a satisfying vegetarian dish.
# What You'll Need:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup kimchi, chopped (ensure vegetarian if needed)
05 - 1/2 cup sauerkraut (optional, for variety)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup cucumber, sliced
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup scallions, sliced
→ Protein
12 - 1 cup 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)
# Method:
01 - Rinse the brown rice or quinoa and combine with water and salt in a medium saucepan. Cook according to package instructions—about 25 minutes for brown rice, 15 minutes for quinoa. Fluff gently with a fork and allow to cool slightly.
02 - Shred carrots, slice cucumber, avocado, radishes, and scallions using a chef’s knife and cutting board.
03 - If using tofu, pat dry and cut into cubes. Optionally, sauté tofu in a nonstick pan with a splash of oil over medium heat until evenly golden.
04 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until emulsified.
05 - Divide cooked grains evenly among four serving bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein neatly on top of the grains.
06 - Drizzle dressing over each bowl. Garnish with toasted sesame seeds, nori strips, and chili flakes if desired. Serve immediately.
