Save Pin 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 discovering the joy of simple, colorful meals that are both delicious and nourishing. The combination of textures and flavors always makes it a vibrant centerpiece on our dinner table.
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
- Edamame or firm tofu: 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
- 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 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 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:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add finishing touches:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save Pin Sharing this meal with my family, I love watching everyone build their own colorful bowls and experiment with new flavors. It always sparks cheerful conversation and makes healthy eating fun together.
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. If using tamari, choose gluten-free for gluten sensitivity. Always double-check ingredient labels for allergies.
Nutritional Information (per serving)
Calories: 350. Total Fat: 10 g. Carbohydrates: 54 g. Protein: 11 g.
Save Pin This bowl comes together quickly and travels well for meal prep. Enjoy the tangy kick and nourishing crunch with every bite.
Recipe FAQs
- → Can I substitute brown rice for another grain?
Absolutely. Quinoa, farro, barley, or even cauliflower rice work well and add different flavors and textures.
- → How do I make the bowl vegan?
Use maple syrup in the dressing and ensure kimchi is made without fish sauce or animal-based ingredients.
- → What protein options do I have?
You can add tofu or edamame for plant-based protein, or use grilled chicken or soft-boiled egg for a non-vegetarian alternative.
- → Can I prepare the components ahead of time?
Yes. Cook the grains and prep vegetables in advance. Store each component separately, then assemble fresh when ready to serve.
- → Are there any suggested beverage pairings?
A crisp Riesling or iced green tea complement the bowl's flavors and offer refreshing contrasts.