# What you'll need:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup kimchi, chopped (ensure vegetarian if needed)
05 - 1/2 cup sauerkraut (optional, for variety)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup cucumber, sliced
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup scallions, sliced
→ Protein (optional, for added nutrition)
12 - 1 cup cooked edamame or firm tofu, cubed
→ Dressing
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon toasted sesame oil
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon maple syrup or honey
17 - 1 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
→ Toppings
19 - 1 tablespoon toasted sesame seeds
20 - 1 sheet nori, sliced (optional)
21 - Chili flakes (optional)
# Method:
01 - Rinse the brown rice or quinoa and combine with water and salt in a medium saucepan. Cook according to package directions: about 25 minutes for brown rice, 15 minutes for quinoa. Fluff with a fork and let cool slightly.
02 - Shred the carrots. Slice cucumber, avocado, radishes, and scallions using a chef's knife and cutting board.
03 - If using tofu, pat dry and cube. Optionally, pan-sear tofu in a nonstick pan over medium heat with a splash of oil until golden. For edamame, ensure it is cooked and drained.
04 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup, ginger, and minced garlic until well combined.
05 - Divide the cooked grains between four bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein on top of the grains.
06 - Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes as desired. Serve immediately.
