Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
I started experimenting with fermented bowls when my family wanted wholesome meals during busy weeks. This recipe brings vibrant color and nutrition together: even my kids love building their own bowls!
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
- Carrots: 1 cup (100 g), shredded
- 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
- Edamame or firm tofu (optional): 1 cup (160 g), cooked or cubed
- Soy sauce or tamari: 2 tbsp
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Fresh ginger: 1 tsp, grated
- Garlic clove: 1 small, minced
- Toasted sesame seeds: 1 tbsp
- Nori sheet (optional): 1, sliced
- Chili flakes (optional): to taste
Instructions
- Cook the grains:
- Rinse brown rice or quinoa and cook with water and salt according to package instructions. Fluff with a fork and let cool slightly.
- Prepare fresh 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 the dressing:
- In a small bowl, whisk soy sauce, toasted sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble the bowls:
- Divide cooked grains into four bowls. Top with kimchi, sauerkraut, vegetables, and protein.
- Add toppings:
- Drizzle dressing over each bowl. Garnish with sesame seeds, nori, and chili flakes.
- Serve:
- Serve immediately and enjoy.
Save Everyone gets excited when we make this at home: everyone builds their own bowl and there are always requests for extra kimchi and crunchy toppings.
Required Tools
Medium saucepan, mixing bowls, chefs knife, cutting board, whisk.
Allergen Information
Contains soy (from soy sauce, tofu, edamame, kimchi). Contains sesame (oil, seeds). Kimchi may have fish sauce or shellfish—always check labels for dietary needs. For gluten-free, use tamari and ensure all ingredients are safe.
Nutritional Information
Per serving: Calories 350, Total Fat 10 g, Carbohydrates 54 g, Protein 11 g.
Save Try building your bowl with different seasonal picks each time—it's a tasty way to eat the rainbow and enjoy fermented flavors year-round.
Recipe Guide
- → Can I substitute the grains in this dish?
Yes! Swap brown rice or quinoa with farro, barley, or cauliflower rice for different textures and flavors.
- → How can I make this bowl vegan?
Use maple syrup instead of honey, select vegan kimchi, and opt for plant-based proteins like tofu or edamame.
- → Are there gluten-free options for this bowl?
Choose tamari in place of regular soy sauce and verify grain and kimchi labels for gluten-free ingredients.
- → What dressing works best with fermented vegetables?
A mix of soy sauce, toasted sesame oil, rice vinegar, maple syrup, ginger, and garlic creates a balanced, savory dressing.
- → Is this dish suitable for meal prep?
Absolutely! Prepare grains and chop vegetables ahead; assemble when ready to eat for freshness and convenience.
- → Can I add non-vegetarian proteins?
Grilled chicken or a soft-boiled egg make excellent additions for a non-vegetarian variation of the bowl.