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 tried assembling fermented vegetable bowls for a midweek lunch. The combination of tangy kimchi, crisp veggies, and grains felt both energizing and comforting. Every bite had a new flavor, and it quickly became a favorite.
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
- 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 (optional): 1 cup (160 g), cooked edamame or cubed tofu
- 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: 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. Fluff with a fork and allow to cool slightly.
- Prep vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein (if using):
- If using tofu, pat dry and cube. Optionally, pan-sear tofu in a nonstick pan with a splash of oil until golden on all sides.
- Make dressing:
- In a bowl, whisk soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic together.
- Assemble bowls:
- Divide grains among four bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein on top.
- Dress and garnish:
- Drizzle with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Enjoy immediately.
Save We love making this bowl when family comes over; everyone assembles their own and the rainbow of toppings is always a hit on the dinner table.
Required Tools
Medium saucepan for grains, mixing bowls for prepping, a chefs knife, cutting board, and whisk for the dressing.
Allergen Information
This bowl contains soy and sesame. If needed, check all ingredient labels for possible fish sauce, shellfish, or gluten.
Nutritional Information
Per serving: Calories: 350, Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g.
Save Enjoy this satisfying bowl for lunch or dinner. Its freshness and tang make every bite memorable.
Recipe Guide
- → Can I substitute quinoa for brown rice?
Yes, quinoa works beautifully. It cooks faster and adds a nutty flavor to the bowl. Adjust cooking time as needed.
- → How do I make this bowl vegan?
Use maple syrup in the dressing and vegan kimchi without fish sauce for a fully plant-based meal.
- → Are there gluten-free options?
Select tamari instead of soy sauce, and use gluten-free grains like quinoa or cauliflower rice for a gluten-free bowl.
- → What proteins can be added?
Try cooked edamame, tofu, or for non-vegetarians, grilled chicken or a soft-boiled egg for extra nutrition.
- → How should I store leftovers?
Store components separately in airtight containers in the refrigerator. Assemble fresh for best texture and flavor.
- → Is kimchi necessary?
Kimchi adds a unique tang, but you can use only sauerkraut or other fermented veggies if preferred.