Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing. Perfect for a wholesome lunch or dinner.
My first attempt at a fermented vegetable bowl was inspired by a local Korean restaurant. Mixing grains, kimchi, and colorful veggies made dinner both fun and satisfying—especially with homemade dressing layered on top.
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)
- 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: 1 cup (160 g), cooked or cubed (optional)
- 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. Cook with water and salt according to package instructions (about 25 minutes for brown rice, 15 minutes for quinoa). Fluff and let cool slightly.
- Prep vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein:
- Cube tofu or use cooked edamame. Optionally, pan-sear tofu in a nonstick pan with oil until golden.
- Make dressing:
- Whisk together soy sauce, sesame oil, vinegar, maple syrup, ginger, and garlic in a small bowl.
- Assemble bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut, veggies, and protein on grains.
- Add toppings:
- Drizzle dressing over each bowl. Garnish with sesame seeds, nori, chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save My family always requests this dish on weeknights. The bowl's vibrant colors make it feel special and everyone chooses their own favorite toppings.
Required Tools
Medium saucepan, mixing bowls, chef's knife, cutting board, whisk
Allergen Information
Contains soy and sesame. Kimchi may have fish sauce or shellfish—read labels for vegetarian or vegan options. Switch to tamari for gluten-free.
Nutritional Information
Per serving: Calories 350, Total Fat 10 g, Carbohydrates 54 g, Protein 11 g
Save This meal bursts with flavor and crunch in every bite. Enjoy experimenting with new combinations for a bowl that's always fresh and exciting.
Recipe FAQ
- → Can I use quinoa instead of brown rice?
Absolutely! Quinoa cooks faster and adds a subtle nutty flavor that pairs well with the bowl’s other ingredients.
- → How do I make the dish vegan?
Use maple syrup in the dressing, vegan kimchi without fish sauce, and tofu or edamame as protein for a vegan version.
- → What other vegetables work well in this bowl?
Try adding microgreens, pickled vegetables, roasted sweet potatoes, or bell peppers for additional variety and color.
- → Can I prepare components ahead of time?
Yes, grains and chopped veggies can be prepped in advance. Store separately and assemble just before serving for freshness.
- → Is it gluten-free?
Use tamari instead of soy sauce and check all labels to ensure gluten-free ingredients are used throughout.
- → What proteins can I add for non-vegetarian options?
Grilled chicken or a soft-boiled egg can be substituted for tofu or edamame to suit non-vegetarian preferences.