Grains, tangy kimchi, fresh veggies, tofu and sesame blend in a nourishing bowl, ideal for lunch or dinner.
# What You Need:
→ 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 (ensure vegetarian if required)
05 - 1/2 cup sauerkraut (optional, for variety)
→ 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, for added nutrition)
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)
# How To Make It:
01 - Rinse the grains thoroughly and place in a medium saucepan. Add water and salt, then bring to a boil. Reduce heat, cover, and simmer according to package instructions—approximately 25 minutes for brown rice or 15 minutes for quinoa. When tender, fluff grains with a fork and let cool slightly.
02 - Shred the carrots, slice the cucumber, avocado, radishes, and scallions. Set aside all components.
03 - If using tofu, pat dry and cut into cubes. Optionally, heat a nonstick pan over medium and sear tofu with a splash of oil until golden throughout. For edamame, ensure it is fully cooked and drained.
04 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup, ginger, and minced garlic until smooth.
05 - Divide the cooked grains evenly among four serving bowls. Arrange kimchi, sauerkraut (if using), prepared vegetables, and protein over the grains.
06 - Drizzle each bowl generously with dressing. Finish with toasted sesame seeds, sliced nori, and chili flakes to taste.
07 - Serve immediately and enjoy.
