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 experimented with fermented bowls on a busy weeknight, and was amazed by how quickly the vibrant flavors came together. Since then, this recipe has become my go-to meal when I crave something filling and nutrient-dense.
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
- Carrots: 1 cup (100 g), shredded
- 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
- Fresh ginger: 1 tsp, grated
- Garlic clove: 1 small, minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, sliced, optional
- Chili flakes: optional
Instructions
- Cook grains:
- Rinse grains and cook with water and salt according to package instructions (about 25 minutes for brown rice, 15 minutes for quinoa). Fluff with a fork and let cool slightly.
- Prepare vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein (if using tofu):
- Pat tofu dry and cube. Optionally, pan-sear tofu in a nonstick pan with a splash of oil over medium heat until golden on all sides.
- Make dressing:
- Whisk soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic together in a small bowl.
- Assemble bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein atop grains.
- Add flavor:
- Drizzle dressing over each bowl. Garnish with sesame seeds, nori, and chili flakes as desired.
- Serve:
- Serve immediately and enjoy.
Save My family loves building their own bowls at the table, mixing and matching veggies and crunch. It's a playful way to encourage kids to try new flavors and add plenty of color to dinner.
Required Tools
Medium saucepan, mixing bowls, chef's knife, cutting board, and whisk are all you need for prep.
Allergen Information
This bowl contains soy and sesame ingredients. If you need gluten-free options, choose tamari and double-check all packaged products, especially kimchi and tofu labels.
Nutritional Information
Each serving offers about 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein for a balanced and satisfying meal.
Save This bowl comes together quickly and tastes even better when you vary your vegetables each season. Don't forget to garnish for crunch and extra visual appeal.
Recipe FAQ
- → Can I make the bowl vegan?
Yes, use maple syrup in the dressing, ensure kimchi is vegan, and choose tofu or edamame for protein.
- → How do I substitute grains?
Brown rice, quinoa, farro, barley, or even cauliflower rice work well for the base.
- → What protein options can I use?
Edamame and tofu are vegetarian-friendly. For non-vegetarian, try grilled chicken or a soft-boiled egg.
- → Can I prepare the grains ahead?
Absolutely! Cook grains in advance and store them in the fridge for easy assembly later.
- → Which dressing works best?
Sesame oil, soy sauce, rice vinegar, maple syrup, ginger, and garlic blend for a flavorful dressing.
- → What side pairings do you recommend?
Serve with crisp dry Riesling or iced green tea for a refreshing complement to the bowl.