Pin 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 fermented vegetable bowl after discovering a love for homemade kimchi. Combining it with grains and colorful veggies quickly became a favorite way to enjoy easy and delicious plant-based meals.
Ingredients
- Browns rice or quinoa: 1 cup (180 g), uncooked
- Water: 2 cups (480 ml)
- Salt: 1/2 tsp
- Kimchi: 1 cup (150 g), chopped (ensure vegetarian if needed)
- Sauerkraut: 1/2 cup (75 g) (optional, for variety)
- Carrots: 1 cup (100 g), shredded
- Cucumber: 1 cup (80 g), sliced
- Baby spinach or mixed greens: 1 cup (60 g)
- Avocado: 1, sliced
- Radishes: 2, thinly sliced
- Scallions: 1/4 cup (15 g), sliced
- Edamame or firm tofu: 1 cup (160 g), cooked or cubed (optional)
- Soy sauce or tamari: 2 tbsp
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Ginger: 1 tsp, grated fresh
- Garlic: 1 small clove, minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, 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 and 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.
- Make dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Finish and serve:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Pin 
Gathered around the table, my family enjoys customizing their bowls, each choosing favorite toppings for a fun and healthy meal together.
Required Tools
Medium saucepan for grains, mixing bowls, a chefs knife, cutting board, and whisk help ensure the vegetables are crisp and everything comes together quickly.
Allergen Information
This dish contains soy (soy sauce, tofu, edamame) and sesame (oil, seeds). Kimchi may include fish sauce or shellfish. Double-check all ingredient labels for allergens and dietary preference.
Nutritional Information
Each serving provides about 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein, making it a balanced and satisfying choice.
Pin A sprinkle of sesame seeds and drizzle of dressing bring everything together for a meal that's as beautiful as it is tasty.
Recipe Questions & Answers
- → Can I use other grains besides rice or quinoa?
Absolutely! Substitute with farro, barley, or cauliflower rice for added variety and texture.
- → Is this suitable for vegans?
Yes. Use maple syrup and ensure your kimchi is made without fish sauce for a vegan-friendly bowl.
- → Which proteins work best in this bowl?
Edamame or tofu are excellent vegetarian options. For a non-vegetarian twist, try grilled chicken or a soft-boiled egg.
- → How can I make the bowl gluten-free?
Choose tamari instead of soy sauce and use gluten-free grains to accommodate gluten sensitivities.
- → What dressing complements the bowl?
A mix of soy sauce, sesame oil, rice vinegar, ginger, garlic, and maple syrup or honey brings balance and zest.
- → Are there tips for added color or flavor?
Top with microgreens, pickled vegetables, or sliced nori for extra flavor, crunch, and vibrant appeal.