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 created this bowl on a busy weekday when I wanted something healthy but bold to boost my energy. The kimchi adds just the right tang, making it an easy favorite in my kitchen.
Ingredients
- Grains: 1 cup (180 g) brown rice or quinoa, uncooked, 2 cups (480 ml) water, 1/2 tsp salt
- Fermented Vegetables: 1 cup (150 g) kimchi, chopped (ensure vegetarian if needed), 1/2 cup (75 g) sauerkraut (optional, for variety)
- Fresh Vegetables: 1 cup (100 g) shredded carrots, 1 cup (80 g) cucumber, sliced, 1 cup (60 g) baby spinach or mixed greens, 1 avocado, sliced, 2 radishes, thinly sliced, 1/4 cup (15 g) scallions, sliced
- Protein (optional): 1 cup (160 g) cooked edamame or firm tofu, cubed
- Dressing: 2 tbsp soy sauce or tamari, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tsp maple syrup or honey, 1 tsp grated fresh ginger, 1 small garlic clove, minced
- Toppings: 1 tbsp toasted sesame seeds, 1 sheet nori, 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 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.
- Finish:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Save Whenever I make this bowl for my family, everyone gets creative with their favorite toppings and proteins. It is a fun meal to assemble together around the dinner table.
Required Tools
Medium saucepan for grains, mixing bowls, chefs knife, cutting board, whisk
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy), contains sesame (toasted sesame oil, sesame seeds), kimchi may contain fish sauce or shellfish—check labels for vegetarian/vegan options. If using tamari, choose gluten-free for gluten sensitivity. Always double-check labels for allergies.
Nutritional Information
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g per serving
Save This vibrant bowl comes together quickly and makes lunch or dinner feel special. Enjoy experimenting with seasonal vegetables each time you make it.
Common Questions
- → What grains work best for the bowl?
Brown rice and quinoa offer wholesome bases, but you can substitute with farro, barley, or cauliflower rice for added variety.
- → Can I make this vegan-friendly?
Yes! Use maple syrup in the dressing and ensure the kimchi is free of fish sauce or shellfish to keep everything vegan.
- → How do I prepare tofu for extra flavor?
Pat dry and cube firm tofu, then pan-sear with a splash of oil until golden on all sides for enhanced taste and texture.
- → What dressing enhances the flavors?
A simple blend of soy sauce, toasted sesame oil, rice vinegar, maple syrup, ginger, and garlic brings a tangy, savory kick.
- → What toppings add extra crunch or flavor?
Finish with toasted sesame seeds, sliced nori, microgreens, pickled vegetables, or chili flakes for more texture and taste.
- → Are there non-vegetarian protein options?
Yes! Grilled chicken or a soft-boiled egg are great alternatives to tofu or edamame for non-vegetarian versions.
- → What beverages pair well?
A crisp, dry Riesling or iced green tea complements tangy flavors and veggies in this bowl beautifully.