Pin A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
When I first started making fermented vegetable bowls at home, my kitchen was filled with colorful veggies and the unmistakable aroma of kimchi. It has since become my favorite meal to prepare when I crave something both delicious and nourishing.
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.
- Prep Vegetables:
- Prepare all fresh 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 the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic to make the dressing.
- Assemble Bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Finish & Serve:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Pin My family especially loves when we gather at the table and build these bowls together, adding our favorite vegetables and extra kimchi. It always leads to laughter and conversation about new topping ideas.
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. Use gluten-free tamari if needed.
Nutritional Information (per serving)
Calories: 350; Total Fat: 10 g; Carbohydrates: 54 g; Protein: 11 g
Pin Build your own bowl with preferred grains and vegetables. Enjoy the lively flavors and gut-friendly benefits of this easy meal.
Recipe Q&A
- → Can I use other grains besides rice or quinoa?
Yes, you can substitute with farro, barley, or cauliflower rice for added variety and texture.
- → How can I make the bowl vegan?
Use maple syrup instead of honey, choose vegan kimchi, and replace any animal-based proteins with tofu or edamame.
- → Is there a gluten-free option?
Use tamari instead of soy sauce and check labels for gluten-free kimchi and other ingredients.
- → What fresh vegetables work well in this bowl?
Shredded carrots, cucumber, baby spinach, avocado, radishes, and scallions add flavor, crunch, and color.
- → What kind of dressing pairs best with fermented vegetables?
A blend of soy sauce, toasted sesame oil, rice vinegar, ginger, and garlic offers savory, tangy notes to complement the bowl.
- → Can I add animal protein?
Grilled chicken or a soft-boiled egg can be added for a non-vegetarian version of the bowl.