Colorful grains, tangy kimchi, fresh vegetables, and zesty dressing make a wholesome, satisfying lunch or dinner.
# Components:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup kimchi, chopped (use vegetarian kimchi if required)
05 - 1/2 cup sauerkraut (optional)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup cucumber, sliced
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup scallions, sliced
→ 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. Bring to a boil, then reduce heat, cover, and simmer until tender—about 25 minutes for brown rice or 15 minutes for quinoa. Fluff cooked grains with a fork and allow to cool slightly.
02 - Shred carrots, slice cucumber, avocado, radishes, and scallions. Set prepared vegetables aside for assembly.
03 - If using tofu, pat dry and cut into cubes. For added texture, sear tofu in a nonstick pan over medium heat with a small amount of oil until golden brown. Alternatively, use cooked edamame as desired.
04 - In a mixing bowl, combine soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, grated fresh ginger, and minced garlic. Whisk until emulsified.
05 - Divide cooked grains evenly into four serving bowls. Arrange kimchi, sauerkraut if using, prepared fresh vegetables, and protein atop the grains.
06 - Drizzle each bowl with dressing. Garnish with toasted sesame seeds, nori, and chili flakes to taste. Serve immediately.
