Pin it A vibrant nourishing bowl featuring tangy kimchi fresh seasonal vegetables hearty grains and a flavorful dressing is perfect for a wholesome lunch or dinner.
The first time I made this fermented vegetable bowl it was during a busy week when I needed something nutritious and quick. Combining the spicy punch from kimchi with the crunch of fresh vegetables and soft grains made every bite satisfying and energizing.
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
- Prepare 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 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 bowl:
- Divide the cooked grains among four bowls. Arrange kimchi sauerkraut (if using) fresh vegetables and protein on top of the grains.
- Finish and serve:
- Drizzle each bowl with the dressing. Garnish with sesame seeds nori and chili flakes if desired. Serve immediately and enjoy.
Pin it My family loves to build their bowls together at the table choosing their favorite toppings which always creates a fun and interactive mealtime.
Required Tools
Medium saucepan (for grains) mixing bowls chefs knife cutting board whisk
Allergen Information
Contains soy (soy sauce tofu edamame kimchi may contain soy) and sesame (toasted sesame oil sesame seeds). Kimchi may contain fish sauce or shellfish. If using tamari choose gluten-free if needed. Always double-check labels for allergies.
Nutritional Information
Per serving: Calories 350 Total Fat 10 g Carbohydrates 54 g Protein 11 g
Pin it This bowl brings together bright zesty flavors and wholesome textures—a delicious way to enjoy more fermented foods on any busy day.
Recipe Questions & Answers
- → What grains work best in this bowl?
Brown rice or quinoa are classic choices, but farro, barley, or cauliflower rice can be substituted for variety.
- → How do I make this vegan?
Use maple syrup in the dressing and ensure that kimchi is vegan (check for ingredients like fish sauce).
- → Can I add extra protein?
Yes. Use cooked edamame or tofu for vegetarian options, or add grilled chicken or a soft-boiled egg for non-vegetarian versions.
- → What dressings pair well?
The bowl works beautifully with a blend of soy sauce, sesame oil, rice vinegar, ginger, garlic, and maple syrup or honey.
- → Are there allergy concerns?
This meal may contain soy and sesame. Double-check labels for gluten, fish sauce, or shellfish in ingredients, especially kimchi.
- → How can I increase the flavor variety?
Try adding microgreens, extra pickled vegetables, or experimenting with different grains and toppings for new tastes.