Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing is perfect for a wholesome lunch or dinner.
When I discovered how harmoniously kimchi pairs with crispy veggies and grains, I began making this bowl for quick weeknight dinners and my family genuinely enjoys assembling their own variations.
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)
- 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: 1 cup (160 g), cooked or cubed (optional)
- 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: 1 small clove, minced
- 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.
- Prep Vegetables:
- Shred the carrots and slice cucumber, avocado, radishes, and scallions.
- Prepare Protein:
- If using tofu, pat dry, cube, and optionally pan-sear until golden on all sides.
- Make Dressing:
- Whisk soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic together in a small bowl.
- Assemble Bowls:
- Divide grains among four bowls, arrange kimchi, sauerkraut, fresh vegetables, and protein on top.
- Finish & Serve:
- Drizzle dressing over each bowl, garnish with sesame seeds, nori, and chili flakes. Serve immediately.
Save We love making these bowls on weekends—everyone gets to add their favorite veggies and toppings, creating bright customized meals that bring the family together at the table.
Required Tools
Medium saucepan for grains, mixing bowls, chefs knife, cutting board, and whisk.
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy) and sesame (toasted sesame oil, sesame seeds). Always check ingredient labels for any concerns.
Nutritional Information
Each serving contains 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein.
Save Serve these bowls fresh for best flavor and crunch, and feel free to adjust ingredients based on what is in season or available in your kitchen.
Cooking Questions
- → Can I substitute quinoa for brown rice?
Yes, quinoa cooks faster and offers a lighter texture. Feel free to use either based on your preference.
- → Is the bowl suitable for vegans?
Absolutely! Use maple syrup, vegan kimchi, and plant-based protein like tofu or edamame for a vegan option.
- → How do I make the dressing less spicy?
Omit chili flakes and decrease ginger for a milder flavor. The base dressing remains savory and aromatic.
- → What proteins work well in this bowl?
Tofu and edamame are great vegetarian choices, but you can add grilled chicken or a soft-boiled egg for a non-vegetarian touch.
- → Are there gluten-free options available?
Choose tamari instead of soy sauce and confirm all packaged ingredients are gluten-free.
- → How can I add more color or variety?
Add microgreens or pickled vegetables on top for extra flavor and visual appeal.