Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing. This fermented vegetable bowl is perfect for a wholesome lunch or dinner that’s both satisfying and packed with nutrition.
I enjoy preparing this fermented vegetable bowl whenever I crave a fresh yet filling meal. Its blend of crunchy veggies and umami-rich kimchi always makes for a delightful combination that keeps me energized throughout the day.
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.
- Make Dressing:
- In a small bowl, whisk together 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:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Save Sharing this bowl with family always sparks conversation about favorite veggies and flavors. It’s a fun way to personalize each serving and enjoy a meal together.
Required Tools
Medium saucepan for grains, mixing bowls, chef's knife, cutting board, whisk
Allergen Information
Contains soy and sesame. Kimchi may contain fish sauce or shellfish—read labels to suit dietary preferences. Use tamari for gluten-free.
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save This nourishing bowl is quick to make, deeply flavorful, and perfect for customizing with your favorite ingredients. Enjoy each bite knowing it’s wholesome and satisfying.
Recipe FAQ Section
- → Can I substitute brown rice with other grains?
Absolutely! Try quinoa, farro, barley, or even cauliflower rice for a lighter, grain-free option.
- → Is kimchi always vegetarian?
No, many kimchi varieties contain fish sauce or shellfish. Check labels for vegetarian or vegan versions.
- → What proteins work best in this bowl?
Cubed tofu or cooked edamame are great vegetarian choices. You can also use grilled chicken or a soft-boiled egg.
- → How do I make the dressing?
Simply whisk soy sauce, sesame oil, rice vinegar, maple syrup or honey, fresh ginger, and garlic together until blended.
- → Are there gluten-free options?
Use tamari instead of soy sauce and double-check all ingredients, especially kimchi, for gluten-free assurance.
- → How can I make this bowl extra colorful?
Add microgreens, pickled vegetables, or use a variety of seasonal vegetables for more color and flavor.
- → Which beverages pair well?
A crisp, dry Riesling or iced green tea nicely complement the flavor profile of this bowl.