Pin it 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 during a weekend meal prep session and was amazed by how lively and satisfying each bite was. It quickly became a go-to dish for busy weekdays and sharing with friends.
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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, 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
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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:
- 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 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:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Pin it Sharing this bowl with family always invites a burst of color to our table and sparks conversations about favorite vegetable mixes and toppings.
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Required Tools
Medium saucepan, mixing bowls, chefs knife, cutting board, and whisk make preparation easy and efficient.
Allergen Information
Contains soy and sesame; if allergies are a concern, check labels and substitute ingredients as needed for a safe meal.
Nutritional Information
Per serving: 350 calories, 10 g total fat, 54 g carbohydrates, 11 g protein for a balanced bowl.
Pin it 
Create your own combinations for endless flavor variation—these fermented bowls are as beautiful as they are nourishing.
Recipe FAQs
- → Can I make this bowl vegan?
Absolutely! Use maple syrup instead of honey and verify your kimchi is made without fish sauce for a vegan-friendly bowl.
- → What other grains work well?
Try farro, barley, or cauliflower rice for variety and texture; these grains complement the tangy vegetables beautifully.
- → Could I swap the protein options?
Yes, replace tofu or edamame with grilled chicken or a soft-boiled egg for a heartier, non-vegetarian version.
- → Is this dish gluten-free?
Use quinoa and tamari (instead of soy sauce) to ensure the bowl is gluten-free. Double-check all ingredient labels.
- → How do I make the dressing?
Simply whisk together soy sauce or tamari, sesame oil, rice vinegar, maple syrup or honey, fresh ginger, and minced garlic.
- → What tools do I need?
You will need a saucepan, mixing bowls, a good chef’s knife, a cutting board, and a whisk for preparation.
