Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing is perfect for a wholesome lunch or dinner. This fusion dish draws inspiration from Korean cuisine and is vegetarian and dairy-free, with vegan options available.
I first discovered the joy of combining kimchi with fresh seasonal produce when experimenting with flavorful, nutrient-dense lunch options. This bowl has become a staple in my kitchen for busy weeknights and meal prepping.
Ingredients
- Grains: 1 cup (180 g) brown rice or quinoa, uncooked; 2 cups (480 ml) water; 1/2 tsp salt
- Fermented Vegetables: 1 cup (150 g) kimchi, chopped (ensure vegetarian if needed); 1/2 cup (75 g) sauerkraut (optional, for variety)
- Fresh Vegetables: 1 cup (100 g) shredded carrots; 1 cup (80 g) cucumber, sliced; 1 cup (60 g) baby spinach or mixed greens; 1 avocado, sliced; 2 radishes, thinly sliced; 1/4 cup (15 g) scallions, sliced
- Protein (optional): 1 cup (160 g) cooked edamame or firm tofu, cubed
- Dressing: 2 tbsp soy sauce or tamari; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tsp maple syrup or honey; 1 tsp grated fresh ginger; 1 small garlic clove, minced
- Toppings: 1 tbsp toasted sesame seeds; 1 sheet nori, sliced (optional); chili flakes (optional)
Instructions
- Cook 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, 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 the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble Bowl:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Garnish:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save My kids love to build their own bowls, making this recipe a fun and interactive family meal. We often add extra fermented veggies for a tangy kick that sparks conversation and shared smiles around the table.
Required Tools
Medium saucepan (for cooking grains), mixing bowls for prepping veggies and dressing, chef's knife, cutting board, and a whisk for the dressing.
Allergen Information
This bowl contains soy (soy sauce, tofu, edamame, some kimchi) and sesame (sesame oil, seeds). Kimchi may contain fish sauce or shellfish, so check for vegetarian options. Tamari provides a gluten-free option.
Nutritional Information
Each serving has about 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein.
Save Serve this bowl fresh for optimal texture and taste. Enjoy customizing it for your favorite ingredients each time you make it.
Recipe Questions & Answers
- → Which grains work best for this bowl?
Brown rice or quinoa make ideal bases, but you can substitute with farro, barley, or cauliflower rice for variety.
- → Can I make this dish vegan?
Yes! Use maple syrup instead of honey and ensure your kimchi does not include fish sauce or animal products.
- → What proteins can I add?
Edamame and tofu are great vegetarian options, while grilled chicken or a soft-boiled egg offer non-vegetarian alternatives.
- → Are there gluten-free options?
Choose tamari as a gluten-free alternative to soy sauce, and confirm your kimchi and toppings are gluten-free.
- → How can I adjust the flavor or texture?
Add microgreens, pickled vegetables, or swap out grains and proteins to create new flavor and texture profiles.
- → What tools do I need to prepare this bowl?
A medium saucepan, mixing bowls, chef's knife, cutting board, and whisk are recommended for preparation and assembly.