Vibrant bowl with kimchi, grains, and fresh veggies tossed in flavorful dressing; wholesome, hearty, and satisfying.
# Components:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup chopped kimchi (ensure vegetarian if needed)
05 - 1/2 cup sauerkraut, optional
→ 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
# Method:
01 - Rinse the brown rice or quinoa and combine with water and salt in a medium saucepan. Cook over medium heat according to package instructions, typically about 25 minutes for rice or 15 minutes for quinoa. Fluff with a fork and allow to cool slightly before serving.
02 - Shred the carrots and slice the cucumber, avocado, radishes, and scallions. Set aside.
03 - If using tofu, pat dry and cut into cubes. For enhanced flavor and texture, optionally pan-sear the tofu in a nonstick pan over medium heat with a small amount of oil until golden brown on all sides.
04 - In a mixing bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, ginger, and minced garlic until uniform.
05 - Distribute the cooked grains equally into four individual serving bowls. Top each with kimchi, sauerkraut if using, fresh vegetables, and protein.
06 - Drizzle each bowl with a portion of the prepared dressing. Finish with toasted sesame seeds, sliced nori, and chili flakes if desired.
07 - Present immediately to enjoy maximum freshness and texture.
