Save to Pinterest 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 created this bowl when I wanted a meal that felt both satisfying and revitalizing after a busy day. My friends loved how each layer brought a unique texture and flavor, especially with the homemade dressing tying it all together.
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
- Edamame or firm tofu: 1 cup (160 g), cooked or cubed (optional for added nutrition)
- 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 the 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 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 the dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble the bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein on top of grains.
- Dress and garnish:
- Drizzle bowls with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save to Pinterest This fermented vegetable bowl has quickly become a favorite at our family gatherings—especially when my cousins bring their homemade kimchi. The fun part is letting everyone layer their toppings however they like.
Required Tools
You'll need a medium saucepan for cooking grains, mixing bowls for prepping veggies and dressing, a chef's knife, a cutting board, and a whisk.
Allergen Information
This recipe contains soy (from soy sauce, tofu, edamame, and some kimchi), sesame (oil and seeds), and may contain fish sauce or shellfish in certain kimchi brands. Use gluten-free tamari for those sensitive to gluten, and always check ingredient labels if you have allergies.
Nutritional Information
Each serving has approximately 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein.
Save to Pinterest Give this bowl a try when you want something tangy, nourishing, and easy to customize. Enjoy experimenting with different veggies and flavors!
Recipe FAQs
- → What grains work best for this bowl?
Brown rice or quinoa are ideal for hearty texture, but farro, barley, or cauliflower rice also work well.
- → Can I make it vegan?
Yes! Use maple syrup in the dressing and ensure your kimchi is prepared without fish sauce or animal ingredients.
- → What proteins can I add?
Tofu or edamame provide plant-based protein, while grilled chicken or a soft-boiled egg are tasty non-vegetarian options.
- → Is this bowl gluten-free?
Yes, if you use tamari in place of soy sauce and check all labels, your bowl can be made gluten-free.
- → How can I enhance flavor and texture?
Toppings like toasted sesame seeds, nori strips, chili flakes, microgreens, or extra pickled vegetables boost freshness and crunch.