Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing, this Fermented Vegetable Bowl is perfect for a wholesome lunch or dinner. The fusion of textures and flavors makes every bite exciting, with inspiration drawn from Korean cuisine and a variety of vegetables for color and nutrition.
The first time I made this bowl was on a busy weekday, craving something quick yet nourishing. The combination of tangy kimchi with crisp veggies and a rich dressing quickly became a household favorite—even my kids ask for seconds!
Ingredients
- Grains: 1 cup (180 g) brown rice or quinoa, uncooked; 2 cups (480 ml) water; 1/2 tsp salt
- Fermented Vegetables: 1 cup (150 g) kimchi, chopped (ensure vegetarian if needed); 1/2 cup (75 g) sauerkraut (optional, for variety)
- Fresh Vegetables: 1 cup (100 g) shredded carrots; 1 cup (80 g) cucumber, sliced; 1 cup (60 g) baby spinach or mixed greens; 1 avocado, sliced; 2 radishes, thinly sliced; 1/4 cup (15 g) scallions, sliced
- Protein (optional): 1 cup (160 g) cooked edamame or firm tofu, cubed
- Dressing: 2 tbsp soy sauce or tamari; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tsp maple syrup or honey; 1 tsp grated fresh ginger; 1 small garlic clove, minced
- Toppings: 1 tbsp toasted sesame seeds; 1 sheet nori, sliced (optional); Chili flakes (optional)
Instructions
- Cook the Grains:
- Rinse the grains and cook them with water and salt according to package instructions. For brown rice, cook about 25 minutes. For quinoa, cook about 15 minutes. Fluff with a fork and let cool slightly.
- Prepare the Vegetables:
- Shred carrots; slice cucumber, avocado, radishes, and scallions; prepare spinach or mixed greens.
- Prepare Protein (Optional):
- If using tofu, pat dry and cube. Optionally, pan-sear 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 Bowl:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein on top.
- Add Dressing and Toppings:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save My family loves to gather around the kitchen counter and build their own bowls, choosing favorite veggies and toppings. It has become a fun, interactive meal that encourages everyone to eat their greens together.
Required Tools
Medium saucepan for grains, mixing bowls, chefs knife, cutting board, and a whisk are all you'll need to prepare this recipe.
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy). Contains sesame (toasted sesame oil, sesame seeds). Kimchi may contain fish sauce or shellfish, check labels for vegetarian/vegan options. Use tamari for gluten-free needs. Double-check ingredient labels for allergies.
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save Layer your ingredients to showcase all the colors and textures for visual appeal. Enjoy this bowl fresh for the best flavor.
Kitchen Questions
- → Which grains work best for this bowl?
Brown rice and quinoa are ideal, but farro, barley, or cauliflower rice offer tasty alternatives.
- → How can I make this vegan?
Use maple syrup in the dressing, and select vegan kimchi without fish sauce or animal products.
- → What protein options are included?
Edamame and tofu work well, or substitute grilled chicken or a soft-boiled egg for a non-vegetarian twist.
- → Can I add extra toppings?
Yes! Microgreens, pickled vegetables, and extra chili flakes all add flavor and color to your bowl.
- → Are there allergens I should be aware of?
This dish may contain soy, sesame, and gluten. Check ingredient labels for dietary restrictions.
- → What beverages pair well with this bowl?
A crisp, dry Riesling or iced green tea complements the flavors beautifully.