Save to Pinterest A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—the Fermented Vegetable Bowl is perfect for a wholesome lunch or dinner.
I first tried a version of this bowl at a local Korean café, and I was amazed at how satisfying and lively a simple mix of grains and fermented veggies could be. At home, it's become my go-to when I want a nourishing meal that comes together quickly but feels special.
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
- Shredded carrots: 1 cup (100 g)
- 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 (optional)
- 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: optional
Instructions
- Cook the grains:
- Rinse the grains and cook them with water and salt according to package instructions (about 25 minutes for brown rice, 15 minutes for quinoa). Once cooked, fluff with a fork and let cool slightly.
- Prep the vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare protein (optional):
- 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.
- Mix the dressing:
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble the bowls:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Finish and garnish:
- Drizzle each bowl with dressing. Garnish with sesame seeds, nori, and chili flakes if desired.
- Serve:
- Serve immediately and enjoy.
Save to Pinterest This bowl is a family favorite on busy weeknights when everyone gets to customize their own with extra veggies or spicy kimchi. It's a fun way for kids to try fermented foods and enjoy a rainbow on their plate.
Required Tools
Medium saucepan (for grains), mixing bowls, chefs knife, cutting board, and whisk.
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy) and sesame (toasted sesame oil, sesame seeds). Kimchi may contain fish sauce or shellfish; check labels for vegetarian/vegan options. If using tamari, choose gluten-free. Double-check ingredient labels if you have allergies.
Nutritional Information
Calories per serving: 350. Total Fat: 10 g. Carbohydrates: 54 g. Protein: 11 g.
Save to Pinterest A Fermented Vegetable Bowl is both refreshing and hearty. Whip it up for dinner tonight, and enjoy a nourishing meal that celebrates both flavor and nutrition.
Recipe Questions & Answers
- → Can I use white rice instead of brown rice or quinoa?
Yes, white rice can substitute for the grains. Adjust cooking time and water ratio as needed for the best texture.
- → What is a good protein option for this bowl?
Cooked edamame or firm tofu work well. For a non-vegetarian option, try grilled chicken or a soft-boiled egg.
- → How do I make the dressing vegan?
Use maple syrup instead of honey and ensure all sauces are plant-based. Check kimchi labels for vegan certification.
- → Are there gluten-free variations available?
Use tamari instead of soy sauce and avoid grains with gluten. Always double-check ingredient labels for allergies.
- → What other vegetables can I add?
Try microgreens, pickled vegetables, or seasonal produce for added flavor, texture, and color variety.