Pin A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing is perfect for a wholesome lunch or dinner.
I first made this vegetable bowl while experimenting with fermented foods to add both nutrition and bold flavors to my meals. The combination of crunchy veggies and the bite of kimchi quickly became a favorite for easy weeknight dinners.
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 (vegetarian if needed)
- Sauerkraut (optional): 1/2 cup (75 g)
- 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
- Edamame or firm tofu (optional): 1 cup (160 g), cooked or cubed
- 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
- Garlic clove: 1 small, minced
- Toasted sesame seeds: 1 tbsp
- Nori (optional): 1 sheet, sliced
- Chili flakes (optional): as desired
Instructions
- Cook the grains:
- Rinse brown rice or quinoa and cook with water and salt according to package instructions. Fluff with a fork and let cool slightly.
- Prep vegetables:
- Shred carrots. Slice cucumber, avocado, radishes, and scallions. Set aside.
- Prepare protein (if using):
- If using tofu, pat dry and cube. Optionally, pan-sear tofu in a nonstick pan over medium heat with a splash of oil until golden.
- 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), vegetables, and protein on top of grains.
- Finish and serve:
- Drizzle with dressing. Garnish with sesame seeds, nori, and chili flakes. Serve immediately.
Pin This is a meal my family enjoys together, especially when we each assemble our own colorful bowls with the veggies and toppings we love most.
Required Tools
Medium saucepan for grains, mixing bowls, chef's knife, cutting board, and whisk
Allergen Information
Contains soy from tofu, edamame, and soy sauce. Contains sesame from sesame oil and seeds. Kimchi may contain seafood so check labels for vegetarian/vegan options. Tamari can be substituted for gluten-free diets; always verify labels for allergies.
Nutritional Information
Per serving: Calories 350, Total Fat 10 g, Carbohydrates 54 g, Protein 11 g
Pin Serve the fermented vegetable bowl fresh for best texture and flavor. Customize your toppings to make each bowl your own.
Recipe Q&A
- → Can I use different grains for this bowl?
Absolutely! Substitute brown rice or quinoa with farro, barley, or even cauliflower rice for a low-carb option.
- → How can I make the bowl vegan?
Use maple syrup in the dressing and ensure your kimchi is vegan (free from fish sauce or animal products).
- → What proteins can I add besides tofu or edamame?
Try adding grilled chicken, a soft-boiled egg, or tempeh for extra protein based on your dietary preferences.
- → How do I ensure the dish is gluten-free?
Opt for gluten-free tamari instead of soy sauce and verify all ingredients for hidden gluten sources.
- → What pairs well as a beverage with this bowl?
A crisp, dry Riesling or iced green tea complements the fresh and tangy flavors beautifully.
- → How should I store leftovers?
Keep components separate in airtight containers and refrigerate. Assemble just before serving for best texture.