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 started making bowls like this after discovering how kimchi and sauerkraut added tang and excitement to simple grain dishes. Now, it's one of my favorite go-to meals for busy weekdays.
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: to taste (optional)
Instructions
- Cook the grains:
- Rinse grains and cook with water and salt according to package instructions (about 25 minutes for brown rice, 15 minutes for quinoa). Fluff with a fork and let cool slightly.
- Prep vegetables:
- Shred carrots, and slice cucumber, avocado, radishes, and scallions.
- Prepare protein:
- If using tofu, pat dry and cube. Optionally, pan-sear tofu in a nonstick pan over medium heat with a splash of oil until golden.
- Make dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh veggies, and protein on top.
- Dress & garnish:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save My family loves gathering around the table with these colorful bowls, each person creating their own combo with favorite toppings. It always sparks conversation and healthy eating habits!
Make It Vegan
Simply use maple syrup in the dressing and ensure the kimchi is vegan-friendly (without fish sauce) for a 100% plant-based bowl.
Variations & Substitutions
Swap the grains for farro, barley, or cauliflower rice, and switch protein for grilled chicken or a soft-boiled egg for a non-vegetarian version. Add microgreens or pickled vegetables for extra flavor.
Pairings
This dish pairs wonderfully with crisp dry Riesling or iced green tea for a refreshing balance to the tangy flavors.
Save Enjoy nourishing flavors and textures in every bite! This bowl makes healthy eating both easy and delightful.
Recipe Questions & Answers
- → Can I use other grains besides brown rice or quinoa?
Yes, you can substitute grains like farro, barley, or cauliflower rice for added variety and texture.
- → How do I ensure the bowl is vegan?
Use maple syrup instead of honey in the dressing, and check that your kimchi is made without fish sauce or shellfish.
- → What protein options work best?
Edamame or firm tofu are great vegetarian choices. For a heartier bowl, grilled chicken or a soft-boiled egg can be added.
- → Can I prepare this dish ahead of time?
You can cook the grains and prep veggies in advance. Assemble and dress just before serving for freshness.
- → How do I make the dressing more flavorful?
Enhance the dressing with extra ginger, garlic, chili flakes, or a squeeze of lime juice for a punchy, zesty finish.
- → What are suitable drink pairings?
This bowl pairs well with crisp, dry Riesling or refreshing iced green tea to balance its savory notes.