Hearty grains with fresh veggies, kimchi, and bold dressing deliver a nourishing, flavorful bowl.
# What You'll Need:
→ 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 (verify vegetarian if needed)
05 - 1/2 cup sauerkraut (optional, for variety)
→ 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)
# How to Make It:
01 - Rinse rice or quinoa thoroughly. Combine with water and salt in a medium saucepan and cook according to package directions (approximately 25 minutes for brown rice or 15 minutes for quinoa). Fluff grains with a fork and allow to cool slightly.
02 - Shred carrots using a box grater. Slice cucumber, avocado, radishes, and scallions with a chef’s knife on a cutting board.
03 - Pat tofu dry and cut into cubes. For added flavor, pan-sear tofu in a nonstick pan with a splash of oil over medium heat until all sides are golden.
04 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup, grated ginger, and minced garlic until well combined.
05 - Divide cooked grains evenly among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein over the grains.
06 - Drizzle dressing evenly over each bowl. Finish with toasted sesame seeds, sliced nori, and a sprinkle of chili flakes if desired.
07 - Serve immediately and enjoy the vibrant flavors.
