Hearty grains, kimchi, fresh veggies, and zesty dressing create a colorful, nourishing bowl for any occasion.
# Components:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup kimchi, chopped (ensure vegetarian if needed)
05 - 1/2 cup sauerkraut (optional)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup cucumber, sliced
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup scallions, sliced
→ Protein (optional)
12 - 1 cup cooked edamame or firm tofu, cubed
→ Dressing
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon toasted sesame oil
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon maple syrup or honey
17 - 1 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
→ Toppings
19 - 1 tablespoon toasted sesame seeds
20 - 1 sheet nori, sliced (optional)
21 - Chili flakes (optional)
# Directions:
01 - Rinse brown rice or quinoa thoroughly. Combine grains, water, and salt in a medium saucepan. Bring to a boil, cover, reduce heat, and simmer until grains are tender and liquid is absorbed (approximately 25 minutes for brown rice, 15 minutes for quinoa). Fluff grains with a fork and let cool slightly.
02 - Prepare carrots by shredding. Slice cucumber, avocado, radishes, and scallions. Set aside for assembly.
03 - Pat tofu dry and cut into cubes, or thaw cooked edamame. Optionally, pan-sear tofu in a nonstick skillet with a small amount of oil over medium heat until golden on all sides.
04 - Whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic in a mixing bowl until emulsified.
05 - Divide cooked grains evenly among four serving bowls. Top each with chopped kimchi, sauerkraut if desired, prepared vegetables, and protein.
06 - Drizzle dressing over contents of each bowl. Garnish with toasted sesame seeds, sliced nori, and chili flakes to preference. Serve promptly.
