Save to Pinterest 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 while experimenting with kitchen staples that fit both vegetarian and dairy-free diets. The colorful combination of grains, vegetables, and tangy kimchi quickly became a family favorite that even picky eaters enjoy.
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
- Edamame or firm tofu: 1 cup (160 g), cooked and 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 the 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.
- Prep the vegetables:
- Prepare all fresh vegetables: shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare the 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.
- Mix the dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic to make the dressing.
- Assemble the bowls:
- To assemble, 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 the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save to Pinterest Sharing this bowl at dinner brought together everyone for a lively conversation about our favorite vegetables and fermented foods. My kids now love adding their own toppings, which makes meals fun and interactive.
Required Tools
Medium saucepan for grains, mixing bowls, chef's knife, cutting board, and a whisk are essential to easily prepare this bowl.
Allergen Information
This recipe contains soy (in edamame, tofu, soy sauce, kimchi) and sesame (oil, seeds). Always check ingredient labels for allergens, especially in packaged kimchi and sauces.
Nutritional Information
Calories per serving: 350. Total fat: 10 g. Carbohydrates: 54 g. Protein: 11 g. Values may vary depending on ingredient choices and toppings.
Save to Pinterest This bowl is best enjoyed fresh and can be meal prepped for busy weeknights. For extra brightness, squeeze a wedge of lime over the top before serving.
Answers to Recipe Questions
- → Can I use a different grain?
Yes, farro, barley, or cauliflower rice work well as alternatives to brown rice or quinoa, adjusting cooking times as needed.
- → How do I make the bowl vegan?
Ensure the kimchi is free of fish sauce, use maple syrup in the dressing, and select tofu or edamame as protein sources.
- → What other proteins can I add?
Grilled chicken or a soft-boiled egg are great additions for a non-vegetarian twist. Edamame or tofu are ideal for vegetarian options.
- → Which vegetables pair best?
Cucumber, spinach, carrots, radish, and avocado offer flavor and color, but microgreens or pickled vegetables can add extra vibrancy.
- → How is the dressing made?
Combine soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, plus grated fresh ginger and minced garlic for a tangy finish.
- → What if I have food allergies?
Choose gluten-free tamari if sensitive to gluten, and check kimchi and sauce labels for soy, sesame, and fish allergens before assembling.