Save It 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 made this fermented vegetable bowl after returning from a trip to Seoul, inspired by the brilliant colors and variety in every meal. The lively crunch and zing of kimchi paired with warm grains instantly became a staple for energizing lunches at home.
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
- Fresh ginger: 1 tsp, grated
- 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 them 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 fresh vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein:
- 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 the 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 of the grains.
- Finish and serve:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Save It My family loves to build their own bowls together at the table, choosing their favorite toppings and swapping stories about our latest food discoveries. Every version brings out everyone’s creativity and tastes, making dinner time especially fun.
Required Tools
Medium saucepan, mixing bowls, chefs 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. Using tamari makes it gluten-free if needed.
Nutritional Information (per serving)
Calories: 350. Total Fat: 10 g. Carbohydrates: 54 g. Protein: 11 g.
Save It This flavorful bowl will leave you feeling refreshed and satisfied. Enjoy experimenting with new vegetable and topping combinations each time!
Recipe FAQs
- → Can I substitute brown rice with other grains?
Yes, you can use quinoa, farro, barley, or even cauliflower rice for different textures and flavors.
- → Is the dish suitable for vegans?
Use maple syrup and check that kimchi is vegan. Substitute tofu or edamame for the protein component.
- → What dressing works best for this bowl?
A mix of soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup, fresh ginger, and garlic adds balanced flavor.
- → Can I add more vegetables?
Absolutely! Add microgreens, pickled veggies, bell peppers, or spinach for extra nutrition and color.
- → What protein alternatives are available?
Grilled chicken or soft-boiled egg work well for non-vegetarian options instead of tofu or edamame.
- → Are there allergens to consider?
This bowl may contain soy, sesame, gluten, and fish sauce. Always check labels for dietary restrictions.