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, this bowl is satisfying and customizable for every taste.
When I first made this fermented vegetable bowl, I was amazed by how the bright tang from kimchi balanced so well with creamy avocado and nutty grains. It quickly became my go-to meal for busy weeknights.
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, for added nutrition): 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 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.
- Prep the Veggies:
- Prepare all fresh vegetables. Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare the 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 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 on top of the grains.
- Add Final Touches:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save It This bowl became a favorite in my family, especially for lazy weekends when everyone builds their own favorite combinations. The kids love piling on extra avocado and carrots!
Required Tools
Medium saucepan for cooking grains, mixing bowls, chefs knife, cutting board, and whisk for the dressing.
Allergen Information
This dish contains soy (soy sauce, tofu, edamame, kimchi may contain soy), sesame (oil, seeds), and kimchi may contain seafood—always check ingredient labels if allergic. 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 Add a dash of chili flakes for heat or a squeeze of lime for brightness. Enjoy this bowl as a quick lunch or as a vibrant shared dinner.
Common Questions About Recipes
- → Can I use other grains besides brown rice or quinoa?
Absolutely. Farro, barley, or cauliflower rice are excellent alternatives for different texture or flavor.
- → How do I keep the bowl vegan?
Use maple syrup instead of honey and ensure your kimchi does not contain fish sauce or animal products.
- → What proteins work well in this bowl?
Edamame and tofu are great plant-based choices. For non-vegetarian options, try grilled chicken or a soft-boiled egg.
- → How can I make the dressing gluten-free?
Swap soy sauce for tamari that's labeled gluten-free, and double-check all ingredients for sensitivities.
- → Are there recommended toppings?
Toast sesame seeds, sliced nori, chili flakes, microgreens, or pickled vegetables for added flavor and texture.
- → What beverages pair well with this bowl?
A crisp dry Riesling or refreshing iced green tea complements the vibrant flavors beautifully.