Kimchi, grains, crisp veggies, and a tangy dressing unite in a vibrant meal that’s hearty and satisfying for any time.
# What you'll need:
→ 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 (verify vegetarian label if needed)
05 - 1/2 cup sauerkraut (optional)
→ 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)
# Method:
01 - Rinse brown rice or quinoa thoroughly. Combine with water and salt in a medium saucepan. Cook according to package directions—approximately 25 minutes for brown rice or 15 minutes for quinoa. Remove from heat, fluff with a fork, and allow to cool slightly.
02 - Shred carrots, slice cucumber, avocado, radishes, and scallions using a chef’s knife and cutting board.
03 - If using tofu, pat dry and cut into cubes. Optionally pan-sear cubes in a nonstick skillet with a splash of oil over medium heat until golden brown on all sides.
04 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until emulsified.
05 - Divide cooked grains evenly among four serving bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and chosen protein over grains.
06 - Drizzle dressing over each assembled bowl. Garnish with toasted sesame seeds, sliced nori, and chili flakes if desired.
07 - Serve immediately while fresh.
