# Components:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup kimchi, chopped (ensure vegetarian if needed)
05 - 1/2 cup sauerkraut (optional, for variety)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup cucumber, sliced
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup scallions, sliced
→ Protein (optional)
12 - 1 cup cooked edamame or firm tofu, cubed
→ Dressing
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon toasted sesame oil
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon maple syrup or honey
17 - 1 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
→ Toppings
19 - 1 tablespoon toasted sesame seeds
20 - 1 sheet nori, sliced (optional)
21 - Chili flakes (optional)
# Directions:
01 - Rinse grains thoroughly. Combine with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender (25 minutes for brown rice, 15 minutes for quinoa). Fluff with a fork and allow to cool slightly.
02 - Shred carrots and slice cucumber, avocado, radishes, and scallions. Set all vegetables aside for assembly.
03 - If using tofu, pat dry and cube. Optionally, sear tofu in a nonstick pan over medium heat with a small amount of oil until golden on all sides. Alternatively, use cooked edamame.
04 - In a bowl, whisk together soy sauce or tamari, sesame oil, rice vinegar, maple syrup or honey, ginger, and minced garlic until well combined.
05 - Divide cooked grains among four serving bowls. Top each with kimchi, sauerkraut (if using), assorted fresh vegetables, and selected protein.
06 - Drizzle dressing over each bowl. Garnish with toasted sesame seeds, sliced nori, and chili flakes as desired.
07 - Present immediately for optimal freshness and enjoy.
