Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing. This meal is perfect for a wholesome lunch or dinner and bursts with color and bold flavors in every bite.
I remember the first time I tossed together this bowl for dinner, inspired by what I had on hand and a craving for something both comforting and tangy. Ever since, it's been an easy favorite for busy nights when I want nutritious and exciting flavors without much fuss.
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
- Cooked edamame or firm tofu: 1 cup (160 g), cubed, optional for added nutrition
- Soy sauce or tamari: 2 tbsp
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Grated fresh ginger: 1 tsp
- Minced garlic: 1 small clove
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, sliced, optional
- Chili flakes: optional
Instructions
- Cook 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.
- Prepare vegetables:
- Shred carrots and 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 soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top.
- Add dressing & toppings:
- Drizzle dressing over each bowl. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save Sharing this bowl at the family table is always a treat. My kids love picking out their favorite toppings, and it's become a fun way for us to explore new flavors together.
Pairings & Variations
Try swapping grains for cauliflower rice or using microgreens for vibrant color. This bowl pairs deliciously with iced green tea or a crisp Riesling.
Allergen Information
This recipe contains soy and sesame. Be sure to check product labels, especially the kimchi, for potential allergens and for vegan or gluten-free variants.
Nutritional Information
Each serving provides approximately 350 calories, 10 g fat, 54 g carbohydrates, and 11 g protein, making it a nourishing lunch or dinner choice.
Save This bowl is packed with flavor and nutrients, and it's quick to assemble. Enjoy the balance of crunchy fresh vegetables and zesty fermented ingredients in every bite.
Recipe FAQ
- → Can I substitute brown rice with another grain?
Yes, feel free to use quinoa, farro, barley, or even cauliflower rice for added variety and texture.
- → Is the bowl suitable for vegans?
Absolutely—just use maple syrup instead of honey and ensure the kimchi is vegan-friendly without fish sauce.
- → How do I make tofu extra flavorful?
Pan-sear cubed tofu in a splash of oil until golden before adding to your bowl for more texture and taste.
- → What dressing complements these ingredients?
A mix of soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic creates a savory, tangy dressing.
- → Are there gluten-free options?
Opt for tamari instead of soy sauce and check kimchi labels to ensure all ingredients are gluten-free.
- → What protein alternatives can I add?
Grilled chicken or a soft-boiled egg can replace tofu or edamame for non-vegetarian options.