Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
I first discovered the magic of fermented vegetable bowls during a food trip, and since then, they have become my favorite go-to meal for busy days. The tangy kimchi pairs so well with fresh veggies, creating a bowl that is both satisfying and energizing.
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 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.
- Prepare the Vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare Protein:
- If using tofu, pat dry and cube. Optionally, pan-sear tofu in a nonstick pan over medium heat with a splash of oil until golden on all sides.
- Make Dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble Bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top.
- Finishing Touches:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Save Whenever we make these bowls, everyone gets excited to assemble their favorite ingredients. It's a fun way to get the family involved in healthy eating.
Required Tools
Medium saucepan (for grains), mixing bowls, chef's knife, cutting board, whisk
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy). Contains sesame (toasted sesame oil, sesame seeds). Kimchi may contain fish sauce or shellfish; check labels for vegetarian/vegan options. If using tamari, choose gluten-free for those with gluten sensitivity. Always double-check ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save This bowl keeps well for meal prep and tastes great cold or at room temperature. Let your creativity shine when choosing toppings.
Kitchen Guide
- → Can I use different grains besides rice or quinoa?
Yes, farro, barley, or cauliflower rice are great alternatives for added variety and texture.
- → Is the bowl suitable for vegan diets?
Absolutely. Use maple syrup and check that kimchi is made without fish sauce or animal products.
- → What protein options can I add?
Edamame and tofu are vegetarian choices; consider grilled chicken or a soft-boiled egg for a non-vegetarian bowl.
- → Can I make this gluten-free?
Use tamari instead of soy sauce and verify all ingredients are gluten-free to accommodate sensitivities.
- → What drinks pair well with this bowl?
Crisp, dry Riesling or iced green tea complement the tangy, savory flavors perfectly.
- → How do I prepare tofu for the bowl?
Pat tofu dry, cube, and optionally pan-sear with a splash of oil until golden for best texture.