A colorful bowl of kimchi, fresh vegetables, grains, and tangy dressing—perfect for nourishing meals.
# 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 required)
05 - 1/2 cup sauerkraut (optional)
→ 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)
# Method:
01 - Rinse brown rice or quinoa and cook with water and salt in a medium saucepan according to package directions (approximately 25 minutes for brown rice, 15 minutes for quinoa). Fluff grains with a fork and set aside to cool slightly.
02 - Shred carrots, slice cucumber, avocado, radishes, and scallions using a chef's knife and cutting board.
03 - For tofu, pat dry and cut into cubes. Optionally, pan-sear tofu in a nonstick pan over medium heat with a splash of oil until golden brown on all sides.
04 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup, ginger, and minced garlic until fully combined.
05 - To serve, divide the cooked grains evenly among four bowls. Top each with kimchi, sauerkraut (if using), fresh vegetables, and protein.
06 - Drizzle dressing over each bowl. Garnish with toasted sesame seeds, sliced nori, and chili flakes as desired.
07 - Serve immediately while ingredients are fresh and vibrant.
