Save to Pinterest 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 made this bowl during a busy week when fresh, satisfying meals were a must. After experimenting with different grains and toppings, it quickly became a favorite way to enjoy a mix of textures and flavors.
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)
- Carrots: 1 cup (100 g), shredded
- 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 tofu: 1 cup (160 g), cooked edamame or firm tofu, 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 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 the vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare the 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 the dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble the bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Finish and serve:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Save to Pinterest My family loves sharing these bowls at the table, customizing each one with different veggies and toppings for a fun, interactive meal.
Required Tools
Medium saucepan (for grains), mixing bowls, chef's knife, cutting board, whisk
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy), contains sesame (toasted sesame oil, sesame seeds), kimchi may contain fish sauce or shellfish (check labels), use tamari for gluten-free option, always double-check ingredient labels for allergies
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save to Pinterest This bowl is best enjoyed fresh, but leftovers can be stored in separate containers for a quick meal the next day.
Ask About This Recipe
- → How can I make this vegan?
Use maple syrup in the dressing and confirm kimchi is made without fish sauce or animal products.
- → Can I substitute the grains?
Yes, try farro, barley, or cauliflower rice for a different texture or flavor foundation.
- → What protein alternatives work well?
Edamame or tofu are vegetarian choices; for non-vegetarian, add grilled chicken or a soft-boiled egg.
- → What pairs well to drink?
Crisp, dry Riesling or chilled iced green tea complement the bowl’s bright and tangy flavors.
- → How do I add extra color?
Include microgreens or pickled vegetables to boost flavor complexity and visual appeal.
- → Are there allergen concerns?
Check for soy in tofu, edamame, kimchi, and sesame oil/seeds. Tamari is a gluten-free option for sensitivity.