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.
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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)
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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.
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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.
