Save 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 fermented vegetable bowls for my family after finding fresh kimchi at our local market. The mix of crunchy vegetables and zesty dressing became a favorite for quick lunches.
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
- Carrots: 1 cup (100 g), shredded
- 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 or 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.
- 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 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 the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save My daughter loves helping arrange all the vegetables in rainbow layers and experimenting with extra toppings at the table.
Substitutions & Variations
Swap grains for farro, barley, or cauliflower rice. Try other fermented vegetables if desired, and use grilled chicken or soft-boiled egg for non-vegetarian variation.
Allergen Considerations
If using tamari, select gluten-free for sensitivities. Always check ingredient labels especially for soy or sesame allergies. Vegan kimchi is available at most health stores.
Serving Suggestions
This bowl pairs perfectly with iced green tea or a dry Riesling. Add microgreens or pickled vegetables for additional flavor and vibrant color.
Save This colorful bowl makes lunch or dinner feel special and wholesome. Enjoy the tangy flavors and fresh crunch every time.
Recipe FAQ
- → Can I use other grains besides rice or quinoa?
Yes, you can substitute brown rice or quinoa with farro, barley, or even cauliflower rice for variety.
- → How do I make this bowl vegan?
Use maple syrup instead of honey and choose vegan kimchi without fish sauce for a completely plant-based meal.
- → What protein options work best?
Try cooked edamame or firm tofu for a vegetarian bowl. Grilled chicken or a soft-boiled egg also work well if you're not vegetarian.
- → How do I prepare tofu for the bowl?
Cube firm tofu and optionally pan-sear it in a nonstick pan with a bit of oil until golden on all sides before adding.
- → Which dressing enhances the flavor?
Whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, ginger, and garlic for a tangy, rich finish.
- → Are there allergy considerations?
This bowl may contain soy and sesame. Use gluten-free tamari if needed and check labels on kimchi for fish or shellfish.