Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing. Perfect for a wholesome lunch or dinner that feels both satisfying and lively.
The first time I tried making a bowl like this at home, I was amazed by how well the tang of kimchi paired with fresh crunchy vegetables and creamy avocado. It quickly became my go-to for lunch and dinner, especially when I want something vibrant yet filling.
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): 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 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 Vegetables:
- Prepare all 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 Dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic to make the dressing.
- Assemble Bowls:
- To assemble, divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add Dressing & Toppings:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save Whenever I make this bowl for my family, we love sitting around the table and customizing our servings with different toppings. It's a meal that's always a hit because everyone can add what they like.
Required Tools
Medium saucepan (for grains), mixing bowls, chefs knife, cutting board, whisk
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi). Contains sesame (oil, seeds). Kimchi may include fish sauce or shellfish—choose vegetarian or vegan as needed. Use tamari for gluten-free option and read ingredient labels for allergies.
Nutritional Information (per serving)
Calories: 350. Total Fat: 10 g. Carbohydrates: 54 g. Protein: 11 g
Save Try this bowl whenever you want a nourishing, customizable meal bursting with flavor. It's just as good for a casual weeknight dinner as it is for meal prep.
Kitchen Help
- → Can I use other grains instead of rice?
Yes, farro, barley, or cauliflower rice are great substitutes for brown rice or quinoa and add variety to the bowl.
- → Is the dish suitable for vegans?
It can be made vegan by using maple syrup and ensuring your kimchi is fish sauce-free. Choose plant-based protein options.
- → What proteins work well in this bowl?
Edamame, firm tofu, grilled chicken, or a soft-boiled egg can be added for extra nutrition and flavor diversity.
- → How do I keep the vegetables fresh?
Prep vegetables right before assembling and store chopped veggies separately to maintain their crisp texture.
- → Are there any allergen concerns?
Contains soy and sesame; check labels for kimchi and sauce ingredients. Use tamari for gluten-free options if needed.
- → What drink pairs nicely with the bowl?
A crisp, dry Riesling or iced green tea are excellent choices to complement the flavors of this fusion dish.