Pin A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing. This meal is perfect for a wholesome lunch or dinner and brings together bold flavors with nourishing ingredients.
I first created this fermented vegetable bowl when I needed a quick and energizing lunch. The combination of spicy kimchi, crisp vegetables, and creamy avocado quickly made it a favorite in my weekly meal rotation.
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 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 Vegetables:
- Shred carrots and slice cucumber, avocado, radishes, and scallions.
- Prepare Protein (if using):
- 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 Dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic to make the dressing.
- Assemble Bowl:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Finish & Serve:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Pin When my family gathers for dinner, the fermented vegetable bowl is the dish that gets everyone excited to customize their own healthy creation. It's fun to set out all the toppings and watch everyone build a bowl to their liking.
Ingredient Swaps & Additions
Substitute grains with farro, barley, or cauliflower rice for variety. Add microgreens or pickled vegetables for more color and flavor.
Serving Suggestions
This bowl pairs well with a crisp, dry Riesling or chilled green tea. Serve alongside miso soup for a complete meal.
Nutrition Info & Allergens
Each serving contains about 350 calories, 10 g total fat, 54 g carbohydrates, and 11 g protein. Contains soy and sesame; always check labels for allergies.
Pin Enjoy every bite of your fermented vegetable bowl, bursting with fresh textures and tangy flavor. Perfect for lunch, dinner, or sharing with friends!
Recipe Questions
- → How can I make this bowl vegan?
Use maple syrup in the dressing and ensure your kimchi doesn't contain fish sauce or shellfish for a vegan-friendly version.
- → Can I use different grains?
Absolutely! Try farro, barley, or cauliflower rice for a grain alternative. Adjust cooking time as needed.
- → What proteins work best in this dish?
Edamame and tofu are great vegetarian options. For a non-vegetarian meal, add grilled chicken or a soft-boiled egg.
- → Is there a gluten-free option?
Quinoa and tamari are both gluten-free choices. Always check ingredient labels for any hidden gluten sources.
- → What pairs well with this bowl?
Try serving with a crisp, dry Riesling or chilled green tea to complement the savory and tangy flavors.
- → How do I make the dressing?
Whisk together soy sauce or tamari, sesame oil, rice vinegar, maple syrup, ginger, and garlic for a flavorful topping.