Pin It A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing is perfect for a wholesome lunch or dinner.
I first made a fermented vegetable bowl on a busy weeknight, looking for something fresh yet comforting. With minimal effort, I created a meal so satisfying that it quickly became a favorite for both quick lunches and casual dinners.
Ingredients
- Brown rice or quinoa: 1 cup (uncooked)
- Water: 2 cups
- Salt: 1/2 tsp
- Kimchi: 1 cup, chopped (vegetarian if needed)
- Sauerkraut (optional): 1/2 cup
- Carrots: 1 cup, shredded
- Cucumber: 1 cup, sliced
- Baby spinach or mixed greens: 1 cup
- Avocado: 1, sliced
- Radishes: 2, thinly sliced
- Scallions: 1/4 cup, sliced
- Edamame or firm tofu: 1 cup, cooked or cubed
- 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 for garnish
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 the 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 finishing touches:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Pin It My family loves building their own bowls and sharing new topping combinations. It's always fun to see everyone's unique creation at the table.
Customization Ideas
Swap grains for farro, barley, or cauliflower rice to vary the texture and flavors. Add microgreens or extra pickled vegetables for a vibrant twist.
Allergy-Friendly Tips
Choose tamari for gluten-free needs and ensure soy and sesame ingredients are avoided if necessary. Check all dressing components for hidden allergens.
Serving Suggestions
This bowl pairs beautifully with crisp Riesling or iced green tea and makes a refreshing lunch or light dinner.
Pin It Savor the mix of tangy, crisp, and savory elements in every bite. It’s a bowl designed for both flavor and nourishment.
Recipe FAQs
- → What grains work best for this bowl?
Brown rice and quinoa provide hearty, nutritious bases, but farro, barley, or cauliflower rice are delicious alternatives.
- → Can I make this vegan?
Yes, choose maple syrup instead of honey and ensure the kimchi is vegan, with no fish sauce or shellfish.
- → What protein options are suitable?
Edamame or firm tofu are great vegetarian choices, while grilled chicken or soft-boiled egg add extra variety for non-vegetarians.
- → Are there quick substitutions for fresh vegetables?
Most fresh veggies can be swapped for pickled vegetables or microgreens to add flavor, color, and crunch.
- → What allergens should I watch for?
Ingredients may contain soy and sesame; always check kimchi and tamari labels for fish, shellfish, and gluten.
- → Can I prepare components ahead?
The grains, dressing, and most veggies keep well when prepared in advance and stored separately until assembling.