Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing. Perfect for a wholesome lunch or dinner that brings together Korean-inspired fusion flavors.
I first made this fermented vegetable bowl when craving something tangy and fresh for dinner. The colorful mix of veggies, grains, and kimchi always brings a satisfying balance to my meals.
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
- Cook the grains:
- Rinse the grains and cook them with water and salt according to package instructions. Once cooked, fluff with a fork and let cool slightly.
- Prep the vegetables:
- Shred the carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare the protein:
- If using tofu, pat dry and cube. Optionally, pan-sear tofu in a nonstick pan over medium heat with a splash of oil 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 (if using), fresh vegetables, and protein over the grains.
- Finish and serve:
- Drizzle dressing over each bowl. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately.
Save This bowl is always a hit at our table. My family loves building their own veggie combinations, making dinner both fun and nourishing.
Nutritional Information
Each serving contains approximately 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein.
Allergen Information
Contains soy (soy sauce, tofu, edamame, and some kimchi options) and sesame (oil and seeds). Kimchi may contain fish sauce or shellfish; always check labels for dietary needs.
Required Tools
Medium saucepan for grains, mixing bowls, chef's knife, cutting board, and whisk are recommended for easy prep.
Save Mix and match your favorite vegetables for variety. Enjoy this bowl fresh for best taste and texture.
Kitchen Guide
- → What grains work best for this bowl?
Brown rice and quinoa are popular choices, but you can use farro, barley, or cauliflower rice as alternatives.
- → Is this dish vegan-friendly?
Yes, use maple syrup and check that your kimchi and dressing ingredients are vegan to enjoy a plant-based version.
- → Can I add extra protein?
Absolutely. Edamame and tofu are great vegetarian options. For a non-vegetarian twist, add grilled chicken or a soft-boiled egg.
- → How do I make the dressing?
Whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, ginger, and garlic for a tangy, savory blend.
- → What toppings are recommended?
Sesame seeds, sliced nori, chili flakes, and microgreens add extra flavor and texture to your bowl.
- → Are there allergen concerns?
Check ingredients for soy, sesame, and gluten if needed. Use tamari for a gluten-free option and confirm vegan kimchi labels.