Brown rice, kimchi, fresh vegetables and a zesty dressing combine for a wholesome, flavorful grain bowl.
# Ingredients:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup chopped kimchi (ensure vegetarian if required)
05 - 1/2 cup sauerkraut (optional, for variation)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup sliced cucumber
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup sliced scallions
→ 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)
# Instructions:
01 - Rinse brown rice or quinoa thoroughly. Place in a medium saucepan with water and salt. Bring to a boil, then reduce heat to low, cover, and simmer until grains are tender—approximately 25 minutes for brown rice or 15 minutes for quinoa. Fluff cooked grains with a fork and set aside to cool slightly.
02 - Shred carrots, slice cucumber, avocado, and radishes. Slice scallions; set all prepared vegetables aside.
03 - If using tofu, pat dry and cut into small cubes. Optionally, heat a nonstick skillet with a splash of oil over medium heat and pan-sear tofu until golden brown on all sides.
04 - Whisk soy sauce, toasted sesame oil, rice vinegar, maple syrup, ginger, and minced garlic together in a bowl until well blended.
05 - Divide cooked grains evenly among four bowls. Layer kimchi, sauerkraut (if using), prepared fresh vegetables, and protein over grains.
06 - Drizzle bowls with the prepared dressing. Top with sesame seeds, nori strips, and chili flakes according to preference.
07 - Serve immediately while ingredients remain fresh.
