Pin A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
The first time I made this, my family was amazed by how the tangy kimchi paired with crunchy vegetables and soft avocado. Now, this bowl is our go-to when we want something vibrant and satisfying but quick to put together.
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)
- Shredded carrots: 1 cup (100 g)
- 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
- Cooked edamame or firm tofu: 1 cup (160 g), cubed
- Soy sauce or tamari: 2 tbsp
- Toasted sesame oil: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup or honey: 1 tsp
- Grated fresh ginger: 1 tsp
- Garlic: 1 small clove, minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, sliced (optional)
- Chili flakes: as desired (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.
- Prep fresh vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein option:
- 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 soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble the bowl:
- 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.
Pin My little ones love choosing their own veggies for their bowls, and it always becomes a fun build-your-own dinner night. Even picky eaters find at least one colorful topping they like.
Required Tools
Medium saucepan, mixing bowls, chefs knife, cutting board, whisk
Allergen Information
Contains soy and sesame. If using tamari and verified kimchi, the bowl can be gluten-free and vegetarian/vegan. Always double-check ingredient labels if you have allergies.
Nutritional Information
Per serving: 350 calories, 10 g total fat, 54 g carbohydrates, 11 g protein
Pin This bowl is satisfying yet light, bursting with textures and flavors. Enjoy for a feel-good meal that is both nourishing and easy to make.
Recipe FAQ
- → Can I use quinoa instead of rice?
Yes, quinoa makes a great base and cooks quickly. It adds a nutty flavor and boosts protein content.
- → How do I ensure the kimchi is vegetarian?
Check the ingredient label to avoid fish sauce or seafood. Many stores offer plant-based kimchi options.
- → Is this bowl suitable for a vegan diet?
Absolutely! Use maple syrup in the dressing and confirmed vegan kimchi. Tofu or edamame add protein.
- → What fresh vegetables work well here?
Shredded carrots, sliced cucumber, baby spinach, avocado, and radishes add texture, nutrients, and color.
- → Can I add non-vegetarian protein?
Yes, grilled chicken or a soft-boiled egg are tasty options. Adjust for personal preference or dietary needs.
- → What dressing complements this combination?
A mixture of soy sauce, sesame oil, rice vinegar, a hint of sweetener, fresh ginger, and garlic pairs perfectly.