Nourishing bowl features kimchi, grains, fresh veggies, and umami dressing. Great for wholesome fusion meals.
# What You'll Need:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup chopped kimchi (ensure vegetarian if needed)
05 - 1/2 cup sauerkraut (optional, for variety)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup sliced cucumber
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup sliced scallions
→ Protein (optional)
12 - 1 cup cooked edamame or firm tofu, cubed
→ Dressing
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon toasted sesame oil
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon maple syrup or honey
17 - 1 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
→ Toppings
19 - 1 tablespoon toasted sesame seeds
20 - 1 sheet nori, sliced (optional)
21 - Chili flakes (optional)
# Directions:
01 - Rinse brown rice or quinoa thoroughly. Combine with water and salt in a medium saucepan. Cook over medium heat according to package instructions (about 25 minutes for brown rice, 15 minutes for quinoa), until tender and all liquid is absorbed. Fluff with a fork and let cool slightly.
02 - Shred carrots and slice cucumber, avocado, radishes, and scallions. Arrange vegetables for assembling.
03 - If using tofu, pat dry and cut into cubes. For added flavor, optionally pan-sear tofu in a nonstick pan with a splash of oil over medium heat until golden brown on all sides.
04 - In a mixing bowl, whisk together soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until well combined.
05 - Divide cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein over the grains.
06 - Drizzle prepared dressing over each bowl. Garnish with toasted sesame seeds, nori strips, and chili flakes if desired.
07 - Serve bowls immediately and enjoy while fresh.
