Balanced bowl with crunchy veggies, tangy kimchi, hearty grains, and a bright, savory 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 (vegetarian if required)
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 brown rice or quinoa thoroughly. Combine with water and salt in a medium saucepan and cook according to package instructions—approximately 25 minutes for brown rice, 15 minutes for quinoa. Once cooked, fluff the grains with a fork and allow to cool slightly.
02 - Shred the carrots. Slice the cucumber, avocado, radishes, and scallions with a chef’s knife on a cutting board.
03 - 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.
04 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until uniformly combined.
05 - Divide the cooked grains into four bowls. Arrange kimchi, sauerkraut (if using), prepared fresh vegetables, and protein over the grains.
06 - Drizzle each bowl with the dressing. Garnish with toasted sesame seeds, nori, and chili flakes if desired.
07 - Serve immediately and enjoy while fresh.
