Tangy kimchi, grains, and vibrant veggies unite in a colorful, nourishing bowl with flavorful 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 kimchi, chopped (ensure 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)
# Preparation Steps:
01 - Rinse brown rice or quinoa thoroughly. Combine with water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer according to package instructions—approximately 25 minutes for brown rice or 15 minutes for quinoa. Once cooked, fluff with a fork and let cool slightly.
02 - Shred carrots, slice cucumber, avocado, and radishes. Slice scallions and wash spinach or mixed greens.
03 - If using tofu, pat dry and cut into cubes. Optionally, pan-sear cubed tofu in a nonstick pan with a small amount of oil over medium heat until golden on all sides.
04 - In a mixing bowl, whisk together soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, grated fresh ginger, and minced garlic until emulsified.
05 - Divide cooked grains evenly into four serving bowls. Arrange kimchi, sauerkraut (if using), all fresh vegetables, and cooked edamame or tofu on top of the grains.
06 - Drizzle each bowl with dressing. Garnish with toasted sesame seeds, nori, and chili flakes if desired. Serve immediately.
