Pin It A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
I first made this bowl for a weekend lunch when I wanted something both filling and refreshing. The combination of tangy kimchi with creamy avocado and grains became an instant favorite in our kitchen.
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 the grains:
- Rinse grains and cook with water and salt according to package instructions. Fluff with a fork and let cool slightly.
- Prep vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein:
- Pat dry and cube tofu or use cooked edamame. Optionally, pan-sear the tofu in a nonstick pan over medium heat until golden.
- Mix dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein on top.
- Add finishing touches:
- Drizzle with dressing, then garnish with sesame seeds, nori, and chili flakes if desired. Serve and enjoy.
Pin It When my family gathers for dinner, these bowls always bring lots of smiles. Everyone loves choosing their own veggie and protein topping—it has become our go-to for busy weeknights.
Required Tools
Medium saucepan, mixing bowls, chefs knife, cutting board, and whisk are all you need for prepping and assembling these bowls.
Allergen Information
This recipe contains soy (from soy sauce, tofu, edamame, and some kimchi), sesame (oil and seeds), and may contain fish sauce or shellfish in kimchi. Double-check ingredient labels for gluten or other allergens as needed.
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Pin It This nourishing bowl provides a burst of flavor and nutrition—perfect for lunch, dinner, or a meal to share. Enjoy adapting it to your own taste and seasonal produce.
Recipe Questions & Answers
- → Can I swap brown rice for another grain?
Yes, you can use quinoa, farro, barley, or cauliflower rice for variety and different textures.
- → What if I want a vegan bowl?
Simply use maple syrup in the dressing and ensure your kimchi is vegan without any fish sauce.
- → Are there alternative proteins for this bowl?
Try cooked edamame, firm tofu, grilled chicken, or a soft-boiled egg for added nutrition.
- → How can I add more flavor or crunch?
Include microgreens, pickled vegetables, extra fresh herbs, or additional nori for flavor and texture.
- → Is this bowl gluten-free?
Use tamari instead of soy sauce and check all ingredient labels to ensure full gluten-free compliance.
- → What beverages pair well with this dish?
Enjoy with a crisp, dry Riesling, iced green tea, or sparkling water for a refreshing complement.