A colorful bowl of grains topped with tangy kimchi, fresh vegetables, tofu, and sesame dressing.
# Components:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup chopped kimchi (use vegetarian if preferred)
05 - 1/2 cup sauerkraut (optional)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup sliced cucumber
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup sliced scallions
→ 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 the grains thoroughly and combine with water and salt in a medium saucepan. Cook according to package directions; brown rice requires around 25 minutes, quinoa about 15 minutes. Fluff with a fork and allow to cool slightly.
02 - Shred the carrots. Slice the cucumber, avocado, radishes, and scallions using a sharp knife on a cutting board.
03 - If tofu is selected, pat dry and cube. For extra texture, pan-sear on medium heat with a splash of oil in a nonstick pan until golden.
04 - In a small mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, fresh ginger, and minced garlic until well blended.
05 - Divide cooked grains evenly among four serving bowls. Arrange kimchi, sauerkraut (if desired), fresh vegetables, and prepared protein over the grains.
06 - Drizzle each bowl generously with the dressing. Top with toasted sesame seeds, sliced nori, and chili flakes if preferred.
07 - Present immediately while fresh and enjoy.
