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 delicious combination of grains and fermented vegetables while exploring Korean-inspired cuisine. The tangy flavors and satisfying textures make this bowl a regular favorite 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 (optional): 1/2 cup (75 g)
- 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
- Edamame or firm tofu (optional): 1 cup (160 g), cooked or cubed
- 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: 1 small clove, minced
- Toasted sesame seeds: 1 tbsp
- Nori (optional): 1 sheet, sliced
- Chili flakes (optional): as desired
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 fresh vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein (optional):
- 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 the dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein over the grains.
- Finish and garnish:
- Drizzle dressing over each bowl and top with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save This bowl is a favorite for family dinner nights when everyone gets to customize their portion. Sharing and building bowls together adds to the fun and connection.
Customization Ideas
Swap grains for farro, barley, or cauliflower rice to suit your taste. Switch up veggies seasonally or add microgreens and pickled treats for extra flavor and color.
Serving Suggestions
Pairs wonderfully with iced green tea or a crisp, dry Riesling for a refreshing meal. Great for picnics or meal prep lunches as all components store well.
Nutrition and Allergens
This dish contains soy and sesame. Always double-check ingredient labels for allergies. Each serving provides roughly 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein.
Save A vibrant bowl like this makes healthy eating delicious and fun. Enjoy every tangy bite!
Recipe Guide
- → Can I substitute grains in this bowl?
Absolutely! Try farro, barley, or cauliflower rice for unique textures and flavors.
- → How can I make this bowl vegan?
Use maple syrup in the dressing and ensure your kimchi is vegan-friendly without fish sauce.
- → Are there protein alternatives for tofu or edamame?
Grilled chicken or a soft-boiled egg both work well for non-vegetarian options.
- → What dressing complements the bowl best?
A blend of soy sauce, sesame oil, rice vinegar, ginger, and garlic creates a flavorful, tangy dressing.
- → Does this dish pair well with beverages?
A crisp, dry Riesling or iced green tea balances the flavors nicely without overpowering the bowl.
- → What allergens should I watch for?
Check for soy, sesame, and fish ingredients in sauces and kimchi to keep the dish safe for those with allergies.