Save A vibrant nourishing bowl featuring tangy kimchi fresh seasonal vegetables hearty grains and a flavorful dressing is perfect for a wholesome lunch or dinner.
When I first made this bowl at home it immediately became a favorite for dinner: the combination of crunchy fresh vegetables and spicy fermented kimchi is incredibly satisfying.
Ingredients
- Grains: 1 cup (180 g) brown rice or quinoa uncooked 2 cups (480 ml) water 1/2 tsp salt
- Fermented Vegetables: 1 cup (150 g) kimchi chopped (ensure vegetarian if needed) 1/2 cup (75 g) sauerkraut optional for variety
- Fresh Vegetables: 1 cup (100 g) shredded carrots 1 cup (80 g) cucumber sliced 1 cup (60 g) baby spinach or mixed greens 1 avocado sliced 2 radishes thinly sliced 1/4 cup (15 g) scallions sliced
- Protein (optional): 1 cup (160 g) cooked edamame or firm tofu cubed
- Dressing: 2 tbsp soy sauce or tamari 1 tbsp toasted sesame oil 1 tbsp rice vinegar 1 tsp maple syrup or honey 1 tsp grated fresh ginger 1 small garlic clove minced
- Toppings: 1 tbsp toasted sesame seeds 1 sheet nori sliced optional chili flakes optional
Instructions
- Cook 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.
- Prepare fresh 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.
- Mix dressing:
- In a small bowl whisk together the soy sauce sesame oil rice vinegar maple syrup ginger and garlic to make the dressing.
- Assemble bowls:
- Divide the cooked grains among four bowls. Arrange kimchi sauerkraut (if using) fresh vegetables and protein on top of the grains.
- Garnish and serve:
- Drizzle each bowl with the dressing. Garnish with sesame seeds nori and chili flakes if desired. Serve immediately and enjoy.
Save This is one of those dishes that brings the whole family to the table sharing stories over colorful nourishing food.
Required Tools
Medium saucepan for grains mixing bowls chefs knife cutting board and whisk are all helpful for prepping and assembling this bowl.
Allergen Information
This bowl contains soy (soy sauce tofu edamame kimchi) and sesame. Adjust or substitute ingredients if you have allergies and check labels for fish sauce or shellfish in kimchi.
Nutritional Information
Each serving contains approximately 350 calories 10 g total fat 54 g carbohydrates and 11 g protein making this a well-balanced main dish.
Save Try swapping in grilled chicken or a soft-boiled egg for a non-vegetarian twist or serve with a chilled glass of green tea for extra refreshment.
Recipe Questions & Answers
- → What grains work best in this bowl?
Both brown rice and quinoa provide a hearty base. Farro, barley, or cauliflower rice are great alternatives for variety.
- → Can I make this bowl vegan?
Yes, use maple syrup in the dressing and ensure your kimchi is vegan—without fish sauce—for a fully plant-based version.
- → How do I add extra protein?
Cubed tofu or cooked edamame are ideal options. Grilled chicken or a soft-boiled egg work for a non-vegetarian twist.
- → Which dressing flavors complement fermented vegetables?
A mix of soy sauce, toasted sesame oil, rice vinegar, a touch of sweetener, ginger, and garlic works beautifully.
- → How do I assemble the bowl for best results?
Layer cooked grains first, then arrange kimchi, veggies, and protein on top. Drizzle with dressing and garnish just before serving.
- → What tools are needed for preparation?
A medium saucepan for grains, mixing bowls, a sharp chef's knife, cutting board, and whisk are sufficient.