Save 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 began making these vegetable bowls, I found myself experimenting with different grains and toppings to add vibrant flavors and textures. The addition of kimchi was transformative: it gave every bowl a tangy kick and made lunch so much more exciting.
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 (optional): 1/2 cup (75 g) 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
- Minced garlic: 1 small clove
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, sliced (optional)
- Chili flakes: optional
Instructions
- Cook grains:
- Rinse the grains and cook with water and salt according to package instructions. 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, cube, and optionally pan-sear in a nonstick pan with a splash of oil until golden.
- Make dressing:
- Whisk soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic in a bowl.
- Assemble bowls:
- Divide grains among four bowls. Arrange kimchi, sauerkraut, vegetables, and protein on top.
- Top and serve:
- Drizzle with dressing. Garnish with sesame seeds, nori, and chili flakes. Serve immediately.
Save Sharing these bowls with my family is a weekly tradition now. Even picky eaters get excited about creating their own colorful combos, choosing vegetables and toppings.
Required Tools
Medium saucepan for cooking grains, mixing bowls for prep, a chef's knife and cutting board for chopping, and a whisk for the dressing.
Allergen Information
Contains soy and sesame; kimchi may contain fish sauce or shellfish. Use tamari for gluten-free, and always check ingredient labels for allergies.
Nutritional Information
Each serving averages about 350 calories, 10 g fat, 54 g carbs, and 11 g protein.
Save These bowls keep well for meal prep and are endlessly customizable. Enjoy a delicious, nourishing meal packed with flavor and veggies.
Recipe Questions
- → What grains work best for this bowl?
Brown rice or quinoa are both excellent, but farro, barley, or cauliflower rice can be used for variety.
- → Can I make this dish vegan?
Yes, simply use maple syrup and ensure your kimchi is free from fish sauce or shellfish.
- → What proteins can I add?
Edamame or tofu are great vegetarian choices; grilled chicken or a soft-boiled egg work for non-vegetarian options.
- → What dressing complements these flavors?
A sesame oil, soy sauce, rice vinegar, ginger, and garlic mix brings savory, bright notes to all ingredients.
- → How do I assemble the bowl for best texture?
Layer cooked grains first, then arrange fermented and fresh vegetables, protein, and drizzle with dressing. Add garnishes last.
- → Are there allergens I should be aware of?
This dish contains soy and sesame; check kimchi and tamari labels for gluten or shellfish, and substitute as needed.