Tangy kimchi, grains, and fresh veggies topped with a savory dressing for a flavorful, wholesome meal.
# 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
05 - 1/2 cup sauerkraut (optional)
→ 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)
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:
01 - Rinse the grains thoroughly under cold water. Combine with water and salt in a medium saucepan. Cook according to the package directions—approximately 25 minutes for brown rice or 15 minutes for quinoa. Once tender, fluff with a fork and allow to cool slightly.
02 - Using a chef's knife and cutting board, shred the carrots, slice the cucumber, avocado, radishes, and scallions. Set the vegetables aside.
03 - If utilizing tofu, drain and pat dry using a clean towel. Cube the tofu and, if desired, pan-sear in a nonstick pan with a splash of oil over medium heat until golden on all sides. Alternatively, use cooked edamame.
04 - In a mixing bowl, whisk together soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until fully incorporated.
05 - Divide the cooked grains evenly among four bowls. Top each with kimchi, sauerkraut if using, prepared fresh vegetables, and protein of choice.
06 - Generously drizzle the dressing over each bowl. Garnish with toasted sesame seeds, sliced nori, and chili flakes as desired. Serve immediately.
