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 experimented with this bowl when trying to eat more vegetables during busy work weeks (it became my go-to whenever I wanted a nutritious meal without much fuss.)
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 for added nutrition)
- 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: 1 small clove& minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet& sliced (optional)
- Chili flakes: optional
Instructions
- Cook the 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 fresh vegetables:
- Prepare all fresh vegetables (shred carrots& slice cucumber& avocado& radishes& and scallions.)
- Prep 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 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 Sharing these veggie bowls has become a fun family tradition (everyone loves to pick their favorite toppings.)
Required Tools
Medium saucepan (for grains)& mixing bowls& chef's knife& cutting board& and a whisk are all you'll need for assembling these bowls.
Allergen Information
This bowl contains soy and sesame (both in dressing and toppings.) Kimchi may have fish sauce (check labels for vegan options)& and choose tamari for gluten-free needs. Always review product packaging if you have allergies.
Nutritional Information
Each serving includes approximately 350 calories& 10 g fat& 54 g carbs& and 11 g protein—making this a balanced and satisfying choice.
Pin Serve immediately and enjoy every tangy, nourishing bite (leftovers will keep in the fridge for up to two days!)
Recipe FAQ
- → What grains work best for this bowl?
Brown rice or quinoa are ideal bases, but you can substitute farro, barley, or cauliflower rice for extra variety and texture.
- → Can I make this bowl vegan?
Yes, use maple syrup instead of honey in the dressing and ensure the kimchi is made without fish sauce or animal products.
- → What alternatives are there for protein?
Try cooked edamame or tofu for a plant-based option. Grilled chicken or a soft-boiled egg also work well for non-vegetarians.
- → Which vegetables can I add?
Shredded carrots, sliced cucumber, spinach, avocado, radishes, and scallions are recommended, but microgreens and pickled veggies add extra flavor.
- → How do I keep the bowl gluten-free?
Choose tamari instead of soy sauce, and check ingredient labels for hidden gluten sources, especially in kimchi and other sauces.
- → What dressing complements the flavors?
A blend of soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, fresh ginger, and garlic offers a savory finish.
- → Are there suggested pairings for drinks?
This dish pairs well with iced green tea or a crisp, dry Riesling, enhancing the fresh and tangy flavors.