Pin it A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing is perfect for a wholesome lunch or dinner and is sure to brighten up any meal.
The first time I made this fermented vegetable bowl, I was delighted by the combination of bold, tangy flavors and vibrant textures. It's now a go-to recipe in our home whenever we crave something both comforting and revitalizing.
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
- 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
- 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: 1 small clove, 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. For brown rice, cook about 25 minutes, and for quinoa, cook about 15 minutes. Once cooked, fluff with a fork and let cool slightly.
- Prepare fresh vegetables:
- Shred the carrots, slice the cucumber, avocado, radishes, and scallions as directed.
- Prepare protein (if using):
- 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 the bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Dress and garnish:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Pin it Our family loves building these bowls together at dinner, selecting favorite vegetables and toppings to create a personalized meal everyone enjoys.
Required Tools
A medium saucepan for grains, mixing bowls, chef's knife, cutting board, and a whisk will make prep easy.
Allergen Information
This recipe contains soy (from soy sauce, tofu, or edamame) and sesame, so check ingredient labels if you have sensitivities. Substitute tamari for gluten-free, and ensure kimchi suits your dietary needs.
Nutritional Information
Per serving: 350 calories, 10 g total fat, 54 g carbohydrates, 11 g protein.
Pin it Try this vibrant bowl for your next lunch or dinner, and enjoy every tangy, nourishing bite with a crisp glass of iced tea.
Recipe FAQs
- → Which grains work best for this dish?
Brown rice and quinoa pair well, but farro, barley, or cauliflower rice can be substituted for variety and texture.
- → How do I keep the bowl vegan?
Use maple syrup in the dressing and ensure your kimchi contains no fish sauce or shellfish. Choose plant-based proteins like tofu or edamame.
- → Can I add animal protein?
Absolutely; grilled chicken or a soft-boiled egg make excellent additions for non-vegetarian versions.
- → What dressing complements the flavors?
A blend of soy sauce, toasted sesame oil, rice vinegar, ginger, garlic, and maple syrup or honey adds brightness and depth.
- → Are there allergy considerations?
Double-check ingredients for soy and sesame. If gluten is a concern, use tamari instead of regular soy sauce and ensure kimchi is safe.
- → How should the vegetables be prepared?
Slice, shred, or cube vegetables for easy layering and varied texture. Pan-sear tofu for extra golden crispness.