A nourishing bowl featuring kimchi, grains, and seasonal vegetables in a vibrant fusion of colors and flavors.
# 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
05 - 1/2 cup sauerkraut (optional)
→ 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)
# How to make it:
01 - Rinse brown rice or quinoa thoroughly. Combine with water and salt in a medium saucepan. Cook according to package directions—brown rice for 25 minutes, quinoa for 15 minutes. Once grains are tender, fluff 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, cube, then optionally pan-sear in a nonstick pan over medium heat with a splash of oil until golden on all sides. If using edamame, ensure it is cooked and cooled.
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 the cooked grains evenly among four bowls. Arrange kimchi, sauerkraut (if using), and fresh vegetables over the grains. Top with cooked edamame or tofu.
06 - Drizzle each bowl with dressing. Garnish with toasted sesame seeds, sliced nori, and chili flakes as desired.
07 - Serve immediately for vibrant flavors and texture contrast.
