Save 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 tried a fermented vegetable bowl looking for a satisfying vegetarian lunch that didn't skimp on flavor. The punchy kimchi with fresh veggies and chewy grains quickly became a go-to meal for busy days.
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 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 fresh 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 with a splash of oil until golden on all sides.
- Make the dressing:
- Whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic in a small bowl.
- Assemble the bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Dress and garnish:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save Serving this bowl is always a hit at family lunches—everyone gets to customize their toppings, and it sparks great conversations about flavor and nutrition.
Required Tools
You'll need a medium saucepan for grains, mixing bowls, a chef's knife, cutting board, and whisk.
Allergen Information
This dish contains soy (soy sauce, tofu, edamame, kimchi may contain soy) and sesame (toasted sesame oil, sesame seeds). Kimchi can contain fish sauce or shellfish; check labels for vegetarian/vegan options. Use tamari for gluten-free needs, and always read ingredient labels for allergies.
Nutritional Information
Per serving: Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save Enjoy this bowl fresh and vibrant: it's easy to prep ahead and perfect for lunchbox leftovers too.
Recipe FAQ
- → What grains work best for this bowl?
Brown rice, quinoa, farro, barley, or cauliflower rice are all great options depending on preference and dietary needs.
- → Can I make this completely vegan?
Yes—use maple syrup and ensure your kimchi is vegan (no fish sauce). Choose tofu or edamame for protein.
- → Are there gluten-free options?
Quinoa and rice are naturally gluten-free, and tamari can be substituted for soy sauce if gluten-sensitive.
- → How can I add more protein?
Include extra edamame, tofu, grilled chicken, or a soft-boiled egg for a protein boost.
- → How spicy is the bowl?
Spiciness depends on your kimchi and dressing. Add chili flakes for more heat or omit for a milder flavor.
- → Can I prepare components ahead of time?
Grains and vegetables can be prepped a day ahead and assembled just before serving for convenience.