Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
Whenever I crave something fresh yet satisfying, this fermented vegetable bowl is my top choice. The combination of crunchy veggies with tangy kimchi always gives me a boost of energy and comfort, whether for lunch or dinner.
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
- Grated fresh ginger: 1 tsp
- Small garlic clove: 1, 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.
- Prep Fresh 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 to make the dressing.
- Assemble Bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add Dressing & Toppings:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save This bowl has become a family staple, especially on busy weeknights when everyone wants a nutritious meal they can customize to their liking.
Customization Ideas
Try adding grilled mushrooms or swapping in farro or cauliflower rice for different textures. Mix in microgreens for a boost or layer extra pickled veggies for a more vibrant bowl.
Serving Suggestions
Enjoy with crisp Riesling wine or a glass of iced green tea for a refreshing pairing that complements the tangy flavors.
Allergen Advice
If you need gluten-free options, use tamari instead of soy sauce and double-check the kimchi label for vegetarian and allergy-friendly ingredients.
Save A sprinkle of sesame seeds and fresh scallions is all you need to finish this bowl. Dig in while everything is fresh and vibrant!
Recipe FAQ
- → Can I use quinoa instead of rice?
Absolutely. Quinoa cooks faster and adds a nutty flavor, while offering a similar base texture for the bowl.
- → What vegetables work best for this bowl?
Carrots, spinach, cucumber, avocado, and radishes blend well, but feel free to add microgreens or pickled options for extra variety.
- → How can I make the bowl vegan?
Use maple syrup in the dressing and ensure your kimchi contains no fish sauce or animal products.
- → Which protein options can I add?
Cubed tofu or cooked edamame are ideal; for a non-vegetarian twist, include grilled chicken or a soft-boiled egg.
- → What dressing suits fermented vegetable bowls?
A blend of soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic offers tanginess and depth.
- → How do I avoid allergens in this dish?
Choose gluten-free tamari if needed and check kimchi for fish or shellfish; substitute as necessary for soy or sesame allergies.
- → Can I prepare components in advance?
Yes. Grains, vegetables, and dressing can be prepped ahead. Store separately and assemble just before serving for freshness.