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 first made this vegetable bowl on a busy weeknight when I wanted something filling and energizing. The fermented kimchi and crisp vegetables made it not only delicious but also incredibly satisfying.
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 edamame or cubed tofu (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 the grains:
- Rinse the grains and cook them with water and salt according to package instructions (about 25 minutes for brown rice, 15 minutes for quinoa). Once cooked, 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 the tofu in a nonstick pan over medium heat with a splash of oil until golden on all sides.
- Make the dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add toppings:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save This is a favorite for family lunch on weekends. Everyone enjoys assembling their bowl and adding their own toppings for a personalized meal.
Required Tools
Medium saucepan for cooking grains, mixing bowls for dressing and prepping vegetables, chef's knife and cutting board for chopping, and a whisk for the dressing.
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy) and sesame. Kimchi may have fish sauce or shellfish; always verify ingredients for dietary needs. Tamari can be used for gluten-free option. Check all labels for allergies.
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save This bowl makes a colorful, nutritious centerpiece for both lunch and dinner. Enjoy customizing with seasonal veggies and proteins every time you make it!
Recipe Guide
- → What grains can be used for this bowl?
You can use brown rice, quinoa, farro, barley, or even cauliflower rice for variety and different textures.
- → Is kimchi suitable for vegetarians?
Check the label. Some kimchi contains fish sauce or shellfish, but vegetarian or vegan kimchi options are widely available.
- → What protein options work best?
Cubed tofu, edamame, grilled chicken, or a soft-boiled egg are all excellent choices, depending on dietary preferences.
- → Can the bowl be made gluten-free?
Yes. Use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free as needed.
- → How do you make the dressing?
Whisk soy sauce, toasted sesame oil, rice vinegar, maple syrup (or honey), ginger, and minced garlic in a bowl until combined.
- → What beverages pair well?
This meal pairs nicely with a crisp, dry Riesling or iced green tea to complement its bright and tangy flavors.