Save to Pinterest 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 making a fermented vegetable bowl on a busy weekday, looking for something both satisfying and quick. The tang of kimchi combined with the fresh crunch from vegetables made it instantly 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: 1 small clove, minced
- Toasted sesame seeds: 1 tbsp
- Nori: 1 sheet, sliced (optional)
- Chili flakes: (optional)
Instructions
- Cook the 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 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 the 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.
- Add toppings:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save to Pinterest Whenever I serve this bowl, my kids love customizing their toppings. We gather around the table and admire the colors before everyone digs in together.
Required Tools
Medium saucepan for grains, mixing bowls, chefs knife, cutting board, and whisk are all you need for putting together this vibrant bowl.
Allergen Information
This recipe may contain soy and sesame. Always check ingredient labels to make sure products match dietary needs, especially for allergies or sensitivities.
Nutritional Information
Each serving provides approximately 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein for a balanced meal.
Save to Pinterest Enjoy your fermented vegetable bowl fresh or pack for lunch. The mix of textures and flavors makes it delicious every time.
Common Recipe Questions
- → Can I use quinoa instead of rice?
Yes, quinoa works well and cooks faster than brown rice for a lighter, protein-rich grain base.
- → How do I make the bowl vegan?
Use maple syrup in the dressing and select vegan kimchi that does not contain fish sauce or shellfish.
- → What proteins can be added?
Try cooked edamame or tofu for a vegetarian boost. Grilled chicken or a soft-boiled egg suit non-vegetarians.
- → How do I prepare the dressing?
Whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic for a tangy, savory sauce.
- → What toppings add flavor and texture?
Toasted sesame seeds, sliced nori, and chili flakes offer extra crunch, aroma, and mild heat if desired.
- → Can I make the bowl ahead?
You can prep ingredients in advance, but assemble just before serving to keep veggies crisp and flavors fresh.