Pin it 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 fermented vegetable bowl during a weekend meal prep session and was amazed by how lively and satisfying each bite was. It quickly became a go-to dish for busy weekdays and sharing with friends.
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)
- 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
- Cooked edamame or firm tofu: 1 cup (160 g, 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 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 soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add toppings:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Pin it Sharing this bowl with family always invites a burst of color to our table and sparks conversations about favorite vegetable mixes and toppings.
Required Tools
Medium saucepan, mixing bowls, chefs knife, cutting board, and whisk make preparation easy and efficient.
Allergen Information
Contains soy and sesame; if allergies are a concern, check labels and substitute ingredients as needed for a safe meal.
Nutritional Information
Per serving: 350 calories, 10 g total fat, 54 g carbohydrates, 11 g protein for a balanced bowl.
Pin it Create your own combinations for endless flavor variation—these fermented bowls are as beautiful as they are nourishing.
Recipe FAQs
- → Can I make this bowl vegan?
Absolutely! Use maple syrup instead of honey and verify your kimchi is made without fish sauce for a vegan-friendly bowl.
- → What other grains work well?
Try farro, barley, or cauliflower rice for variety and texture; these grains complement the tangy vegetables beautifully.
- → Could I swap the protein options?
Yes, replace tofu or edamame with grilled chicken or a soft-boiled egg for a heartier, non-vegetarian version.
- → Is this dish gluten-free?
Use quinoa and tamari (instead of soy sauce) to ensure the bowl is gluten-free. Double-check all ingredient labels.
- → How do I make the dressing?
Simply whisk together soy sauce or tamari, sesame oil, rice vinegar, maple syrup or honey, fresh ginger, and minced garlic.
- → What tools do I need?
You will need a saucepan, mixing bowls, a good chef’s knife, a cutting board, and a whisk for preparation.