Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing. This wholesome meal is perfect for lunch or dinner, delivering both taste and nutrition in every bite.
I first made this fermented vegetable bowl when searching for a hearty yet light meal to impress my friends who adore Korean cuisine. The combination of fresh and fermented ingredients creates a unique flavor profile that keeps everyone asking for seconds.
Ingredients
- Brown 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)
- Shredded carrots: 1 cup (100 g)
- 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
- Cooked edamame or firm tofu: 1 cup (160 g), cubed (optional)
- Soy sauce or tamari: 2 tbsp
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Grated fresh ginger: 1 tsp
- Garlic clove: 1 small, minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, 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). 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 in a nonstick pan over medium heat with a splash of oil until golden.
- Make Dressing:
- Whisk soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic in a small bowl.
- Assemble Bowls:
- Divide grains among four bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein on top.
- Add Dressing & Toppings:
- Drizzle with dressing, garnish with sesame seeds, nori, and chili flakes as desired.
- Serve:
- Serve immediately and enjoy.
Save Sharing this bowl has become a small tradition in our home. My sister, who never cared much for kimchi, now requests this veggie bowl for weekend lunchtimes.
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). Check labels for vegetarian/vegan kimchi, look for gluten-free tamari if needed.
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save Enjoy your bowl fresh and colorful. The leftovers taste great chilled for next-day lunch.
Recipe FAQ
- → Which grains work best for this bowl?
Brown rice and quinoa are great choices, offering nutty flavor and chewy texture. You can also use farro, barley, or cauliflower rice for variation.
- → How can I make this bowl vegan?
Choose maple syrup in the dressing and ensure your kimchi is made without fish sauce or animal products.
- → Can I use other proteins besides tofu or edamame?
Grilled chicken or a soft-boiled egg can replace tofu or edamame. For even more plant-based options, try tempeh or roasted chickpeas.
- → What dressing flavors complement fermented vegetables?
A blend of soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic provides tang and savory notes to balance fermented veggies.
- → How do I assemble and serve this bowl?
Layer cooked grains in bowls, arrange kimchi and vegetables on top, drizzle with dressing, and garnish with seeds or nori. Serve immediately.
- → Are there allergy risks to consider?
This bowl contains soy (in sauce, tofu, edamame, kimchi) and sesame. Check labels for fish sauce in kimchi and use tamari for gluten-free needs.