Save to Pinterest 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 fermented vegetable bowl for a casual weekday dinner, eager to combine the bold taste of kimchi with nutritious grains and crisp vegetables. The family loved assembling their own colorful bowls, making it a fun and interactive meal that quickly became a regular request.
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
- 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
- Edamame or firm tofu: 1 cup (160 g), cooked or cubed (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 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 Vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare Protein (Optional):
- 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 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 and Serve:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Save to Pinterest When we serve these bowls at weekend gatherings, the kids love choosing their own toppings and experimenting with flavors. Watching everyone create their perfect bowl always brings extra joy to our meals together.
Required Tools
Medium saucepan for grains, mixing bowls, chef's knife, cutting board, and whisk are all you need for easy prep.
Allergen Information
This meal contains soy (in sauce, tofu, edamame, and possible in kimchi) and sesame oil/seeds. Kimchi might contain fish sauce or shellfish—always check labels for vegan or vegetarian options, and use gluten-free tamari if needed.
Nutritional Information
Each serving has about 350 calories, 10 g fat, 54 g carbohydrates, and 11 g protein, making it both satisfying and balanced for a main dish.
Save to Pinterest Enjoy this fermented vegetable bowl for a nutritious, fun, and colorful mealtime experience. It's a wonderful way to celebrate fresh flavors with friends or family.
Recipe FAQs
- → Can I use different grains in the bowl?
Absolutely! Substitute brown rice or quinoa with farro, barley, or cauliflower rice for unique textures and flavors.
- → Is this dish suitable for vegan diets?
Yes. Use maple syrup and ensure kimchi is vegan-friendly (free from fish sauce and shellfish).
- → What protein options can be added?
Try cooked edamame, golden-seared tofu, or swap for grilled chicken or a soft-boiled egg for a non-vegetarian version.
- → What dressing works best with this bowl?
A blend of soy sauce or tamari, sesame oil, rice vinegar, maple syrup or honey, ginger, and garlic creates a savory, tangy finish.
- → How do I serve and garnish the bowl?
Divide grains among bowls, top with vegetables and protein, drizzle dressing, then garnish with sesame seeds and nori strips.