A colorful bowl combining kimchi, grains, seasonal veggies, and sesame-ginger dressing for a satisfying lunch.
# Ingredient List:
→ 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
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 brown rice or quinoa thoroughly and combine with water and salt in a medium saucepan. Cook according to package instructions—approximately 25 minutes for brown rice, 15 minutes for quinoa. Once tender, fluff with a fork and let cool slightly.
02 - Wash and prepare all produce. Shred carrots, slice cucumber, avocado, radishes, and scallions evenly for balanced texture and presentation.
03 - If using tofu, pat dry and cube. Optionally, pan-sear tofu in a nonstick pan over medium heat with a small amount of oil until golden brown 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 smooth and well blended.
05 - Divide the cooked grains between four bowls. Arrange chopped kimchi, sauerkraut if using, fresh vegetables, and protein over the grains, organizing each component attractively.
06 - Drizzle each bowl with dressing. Top with toasted sesame seeds, nori slices, and chili flakes if desired.
07 - Serve the bowls immediately and enjoy.
