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. This fusion dish brings together lively Korean-inspired flavors in a stunning presentation for any occasion.
I first became obsessed with making fermented vegetable bowls after tasting a homemade kimchi salad at a friend’s dinner party. Ever since then, I’ve enjoyed preparing this dish for casual lunches and as a crowd-pleasing centerpiece for vegetarian gatherings.
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 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.
- Mix Dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic to make the dressing.
- Assemble Bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add Toppings:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save This is the dish my family asks for whenever we want something both comforting and lively on a busy weeknight. It brings everyone together as each person customizes their bowl just how they like.
Required Tools
You’ll need a medium saucepan for the grains, mixing bowls for ingredients and dressing, a chef's knife, a cutting board, and a whisk for blending the dressing.
Allergen Information
This bowl contains soy and sesame—check each item if allergies are a concern. Kimchi may contain fish sauce or shellfish, so read labels for vegetarian or vegan options. Tamari is recommended for gluten-free needs.
Nutritional Information
Each serving contains about 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein, making it a filling but light meal.
Save This bowl comes together quickly and always impresses. Enjoy experimenting with toppings and dressings to match your taste.
Kitchen Tips & Answers
- → Can I use different grains besides rice or quinoa?
Absolutely! Try barley, farro, or cauliflower rice to change up texture and flavor.
- → What proteins work best in this bowl?
Firm tofu or edamame add plant protein, while grilled chicken or soft-boiled egg are tasty non-vegetarian choices.
- → How do I make this bowl vegan?
Swap honey for maple syrup and pick vegan kimchi (without fish sauce). Replace egg or chicken with tofu or edamame.
- → What dressing pairs well with these ingredients?
A simple blend of soy sauce, sesame oil, rice vinegar, ginger, garlic, and maple syrup creates a savory, tangy flavor.
- → Are there allergens to watch for?
Soy and sesame are common in the ingredients. Always read labels for kimchi, tofu, and sauces if sensitive.
- → Can I add other vegetables or toppings?
Yes! Microgreens, pickled vegetables, or chili flakes add variety. Top with nori or extra greens for color and crunch.