Pin A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
This bowl became a lunchtime favorite when I started experimenting with different fermented vegetables from our local market. The many textures and flavors make every bite exciting—and it's quick enough for busy weekdays.
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
- Cooked edamame or firm tofu: 1 cup (160 g), cubed (optional for added nutrition)
- Soy sauce or tamari: 2 tbsp
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Grated fresh ginger: 1 tsp
- Garlic clove: 1 small, minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, sliced (optional)
- Chili flakes: Optional
Instructions
- Cook the grains:
- Rinse the grains and cook 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 vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein (optional):
- 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 soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble the bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein on top of the grains.
- Add toppings:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Pin Our family loves sharing this dish at weekend gatherings—the bowls look beautiful and let everyone choose their favorite toppings for a fun, interactive meal.
Required Tools
Medium saucepan for cooking grains. Use mixing bowls for dressing and a sharp chefs knife for prepping vegetables. A cutting board makes assembly easy.
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy) and sesame (toasted sesame oil, sesame seeds). Kimchi may contain fish sauce or shellfish—check labels for vegetarian options. Tamari is gluten-free, but always double-check ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 350 Protein: 11 g Carbohydrates: 54 g Total fat: 10 g
Pin Try arranging your vegetables in separate sections for a beautiful presentation. Don&t forget the final sprinkle of sesame seeds—they add the best texture and flavor boost.
Recipe Q&A
- → Can I use other grains instead of brown rice or quinoa?
Yes, you can substitute grains with farro, barley, or even cauliflower rice for variety.
- → How do I make this entirely vegan?
Use maple syrup in the dressing, and ensure your kimchi is vegan without any fish sauce or shellfish.
- → What protein options can I add?
Add edamame or tofu to keep it vegetarian, or include grilled chicken or a soft-boiled egg for a non-vegetarian bowl.
- → Are there suggested pairings for serving?
This bowl goes nicely with iced green tea or a glass of dry Riesling for a refreshing complement.
- → What tools do I need for preparation?
You'll need a medium saucepan, mixing bowls, a chef's knife, a cutting board, and a whisk for the dressing.
- → Are there any allergen considerations?
Contains soy and sesame. Check kimchi labels for seafood ingredients, and use tamari for a gluten-free option.
