Fermented Vegetable Bowl

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 made this bowl during a busy week when craving something healthy but satisfying. The mix of crunchy and tangy ingredients made every bite exciting and left me feeling energized well after lunch.

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)
• Carrots: 1 cup (100 g), shredded
• 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
• Edamame or firm tofu: 1 cup (160 g), cooked or cubed
• Soy sauce or tamari: 2 tbsp
• Toasted sesame oil: 1 tbsp
• Rice vinegar: 1 tbsp
• Maple syrup or honey: 1 tsp
• Fresh ginger: 1 tsp, grated
• Garlic: 1 small clove, minced
• Toasted sesame seeds: 1 tbsp
• Nori: 1 sheet, sliced (optional)
• Chili flakes: As desired (optional)

Instructions

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

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Cook Grains:

Rinse the grains and cook with water and salt according to package instructions (about 25 minutes for brown rice, 15 minutes for quinoa). Fluff with a fork and let cool slightly.

Prepare Vegetables:

Shred carrots, slice cucumber, avocado, radishes, and scallions.

Prepare Protein:

If using tofu, pat dry and cube. Optionally, pan-sear 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 soy sauce, toasted sesame oil, rice vinegar, maple syrup, ginger, and garlic.

Assemble Bowls:

Divide cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), vegetables, and protein on top of the grains.

Add Dressing and Toppings:

Drizzle dressing over bowls and garnish each with sesame seeds, nori, and chili flakes as desired.

Serve:

Serve immediately and enjoy.

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Whenever I bring out these bowls, my family loves to mix and match toppings. It’s become a favorite for casual weeknight dinners where everyone builds their own version.

Customizations & Dietary Options

Swap out the grains for farro, barley, or cauliflower rice for a gluten-free or low-carb alternative. For added protein, try grilled chicken or a soft-boiled egg.

Serving Suggestions

This bowl pairs wonderfully with iced green tea or a crisp Riesling. Add microgreens or pickled vegetables for extra flavor and color.

Nutrition & Allergens

Contains soy and sesame. Kimchi may have fish sauce or shellfish. Nutritional info per serving: 350 calories, 10 g fat, 54 g carbs, 11 g protein.

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Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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This nutrient-rich bowl can be enjoyed warm or cold, making it perfect for meal prep. Enjoy the flavors and experiment with your favorite toppings.

Recipe Q&A

→ What grains work best in the bowl?

Brown rice or quinoa provide hearty bases, but you can swap in farro, barley, or cauliflower rice for variety.

→ How do I ensure the bowl is vegan?

Use maple syrup in the dressing and opt for kimchi made without fish sauce or shellfish.

→ Can I add animal protein?

Yes—grilled chicken or a soft-boiled egg work well if you prefer a non-vegetarian option.

→ What dressing brings out the flavor?

A whisked mixture of soy sauce, toasted sesame oil, rice vinegar, maple syrup (or honey), ginger, and garlic adds tang and depth.

→ Are there common allergens?

Contains soy and sesame. Check kimchi for fish sauce or shellfish and choose ingredients according to dietary needs.

→ How should leftovers be stored?

Store individual bowl components separately in airtight containers. Assemble fresh for best texture.