Save 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 tried making a fermented vegetable bowl when I wanted a meal that combined nutritious whole grains with the energizing flavors of kimchi and crisp vegetables. It quickly became my go-to lunch whenever I crave something nourishing but refreshing.
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
- 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 for added nutrition
- 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 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 Vegetables:
- Shred carrots and 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 Bowl:
- Divide the cooked grains among four bowls. Arrange kimchi sauerkraut (if using) fresh vegetables and protein on top of the grains.
- Finish & Serve:
- Drizzle each bowl with the dressing. Garnish with sesame seeds nori and chili flakes if desired. Serve immediately and enjoy.
Save My family loves gathering around the table and customizing each bowl with their favorite toppings creating a fun interactive dinner experience.
Required Tools
Medium saucepan mixing bowls chefs knife cutting board and whisk are all you need.
Allergen Information
The bowl contains soy and sesame. If you have dietary concerns always double-check ingredient labels especially for kimchi and soy sauce.
Nutritional Information
Each serving has approximately 350 calories 10 g total fat 54 g carbohydrates and 11 g protein based on the main ingredients listed.
Save Savor the tangy flavors and nourishing ingredients in this bowl. Each bite offers a fresh boost perfect for any time of day.
Recipe FAQ
- → Which grains work best for this dish?
Brown rice and quinoa are great choices, but you can swap for farro, barley, or cauliflower rice for variety.
- → How can I ensure the bowl is vegan?
Use maple syrup in the dressing and select plant-based kimchi without fish sauce or animal products.
- → Can I add extra protein?
Yes, add cooked edamame or tofu; for a non-vegetarian option, grilled chicken or a soft-boiled egg fits well.
- → What dressing flavors complement the ingredients?
Combine soy sauce, toasted sesame oil, rice vinegar, ginger, and garlic for a savory, aromatic dressing.
- → How can I add more texture and flavor?
Top with microgreens, pickled vegetables, sesame seeds, nori strips, or a sprinkle of chili flakes.
- → What beverages pair nicely with this bowl?
A crisp, dry Riesling or iced green tea complements the tangy and savory flavors well.