Kimchi, grains, colorful vegetables, and sesame dressing come together for a vibrant, satisfying bowl.
# What you'll need:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup chopped kimchi (ensure vegetarian if needed)
05 - 1/2 cup sauerkraut (optional)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup sliced cucumber
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup sliced scallions
→ Protein
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)
# Method:
01 - Rinse brown rice or quinoa thoroughly and combine with water and salt in a medium saucepan. Cook over medium heat according to package directions, approximately 25 minutes for brown rice or 15 minutes for quinoa. Fluff with a fork and allow to cool slightly before assembling.
02 - Shred carrots, slice cucumber, avocado, radishes, and scallions. Chop kimchi as needed and gather sauerkraut if using.
03 - If using tofu, pat dry and cube it. Optionally, pan-sear tofu in a nonstick pan over medium heat with a small amount of oil until golden on all sides. If using edamame, ensure it is cooked according to package instructions.
04 - In a mixing bowl, whisk together soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until well combined.
05 - Divide the cooked grains evenly among four bowls. Top each portion with kimchi, sauerkraut, fresh vegetables, and your choice of protein. Drizzle with the prepared dressing.
06 - Garnish with toasted sesame seeds, sliced nori, and a sprinkle of chili flakes if desired. Serve immediately.
