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 began making these fermented vegetable bowls when I wanted something both satisfying and vibrant after long workdays. The balance of crunchy veggies, spicy kimchi, and protein-rich grains quickly turned it into a family favorite.
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
- Grated fresh ginger: 1 tsp
- Garlic clove: 1 small, minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, sliced (optional)
- Chili flakes: (optional)
Instructions
- Cook the grains:
- Rinse the grains and cook 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.
- Prep the vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare the 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 the dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble the bowls:
- Divide the 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 the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save Sharing these bowls on weekends has been a tradition in our home—everyone gets creative arranging their favorite veggies and toppings. It's a simple way to add more fermented foods to our diet together.
Required Tools
Medium saucepan, mixing bowls, chef's knife, cutting board, whisk
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy), contains sesame (oil, seeds). Check for gluten if using tamari and ensure kimchi is vegetarian/vegan if needed.
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save This fermented vegetable bowl brings together fresh flavor and satisfying crunch—enjoy for lunch, dinner, or any time you crave something nourishing and delicious.
Recipe FAQ
- → Can I use other grains besides rice or quinoa?
Yes, farro, barley, or cauliflower rice can easily substitute for brown rice or quinoa, adding flavor variation.
- → Is the dish suitable for vegans?
Absolutely—use maple syrup and ensure your kimchi is free of fish sauce or shellfish for a vegan option.
- → What protein options work best?
Cooked edamame or tofu are classic, but grilled chicken or soft-boiled eggs work for non-vegetarian variations.
- → How do I make the dressing more flavorful?
Add extra fresh ginger, chili flakes, or swap honey for maple syrup to suit your palate.
- → What pairs well with this bowl?
A crisp, dry Riesling or iced green tea complements the savory and tangy flavors perfectly.
- → Are there allergen considerations?
Check for soy, sesame, and gluten in ingredients. Select gluten-free tamari or vegan kimchi if needed.