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 made this bowl on a busy weeknight when I craved a satisfying meal without much fuss. The mix of textures and zesty kimchi reminded me of my favorite fusion cafes in Seoul.
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 grains and cook 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 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 Bowl:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add Toppings and Serve:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately.
Save My kids love building their own bowls at the table and loading up on their favorite toppings. It always sparks laughter and gives everyone a chance to explore new flavors together.
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 options. If using tamari, choose gluten-free for sensitivity. Double-check labels for allergies.
Nutritional Information
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g (per serving)
Save Enjoy your bowl vibrant and fresh for the best flavor or meal prep for easy weekday lunches.
Recipe Guide
- → Can I make this bowl vegan?
Yes! Use maple syrup instead of honey in the dressing and ensure your kimchi is made without fish sauce or shellfish.
- → Which grains can be substituted?
Try farro, barley, or cauliflower rice for varied texture and flavor. Adjust cooking times as needed for each grain.
- → What proteins work well?
Edamame and tofu offer plant-based options. Grilled chicken or a soft-boiled egg can be added for more variety.
- → Are there gluten-free options?
Use tamari instead of soy sauce and double-check ingredient labels for gluten-containing additives.
- → How can I add extra flavor?
Add microgreens, pickled vegetables, or extra chili flakes for more taste and vibrant color in your bowl.
- → What dressing alternatives can I use?
Blend avocado with lemon juice or use a miso sesame sauce for a delicious twist on classic flavors.