Colorful bowl with kimchi, grains, fresh veggies, and a zesty dressing for a wholesome, vibrant meal.
# Components:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup chopped kimchi (ensure vegetarian if needed)
05 - 1/2 cup sauerkraut (optional, for variety)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup sliced cucumber
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup sliced scallions
→ Protein
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)
# Directions:
01 - Rinse the brown rice or quinoa thoroughly, then place in a medium saucepan with water and salt. Bring to a boil, reduce heat, cover, and cook until tender—about 25 minutes for rice or 15 minutes for quinoa. Fluff with a fork and let cool slightly.
02 - Shred the carrots, slice cucumber, avocado, radishes, and scallions. Set aside for assembly.
03 - If using firm tofu, pat dry and cut into cubes. Optionally, pan-sear in a nonstick skillet over medium heat with a dash of oil until golden. Alternatively, use cooked edamame.
04 - In a mixing bowl, combine soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic. Whisk until emulsified.
05 - Divide cooked grains among four serving bowls. Arrange kimchi, optional sauerkraut, assorted fresh vegetables, and protein on top.
06 - Drizzle each bowl with dressing. Top with toasted sesame seeds, nori strips, and chili flakes if desired.
07 - Serve immediately while fresh and enjoy.
