A wholesome bowl filled with kimchi, grains, fresh veggies, and savory dressing for lunch or dinner.
# 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 (vegetarian if required)
05 - 1/2 cup sauerkraut (optional)
→ 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)
# Directions:
01 - Rinse the grains thoroughly under cold running water. Combine with water and salt in a medium saucepan. Cook according to package directions—about 25 minutes for brown rice or 15 minutes for quinoa. Once tender, remove from heat, fluff with a fork, and allow to cool slightly.
02 - Shred the carrots, and slice the cucumber, avocado, radishes, and scallions using a chefs knife and cutting board.
03 - For tofu, pat dry and cut into cubes. Optionally, pan-sear tofu in a nonstick pan with a small amount of oil over medium heat until golden on all sides. If using edamame, use cooked and shelled beans.
04 - Whisk the soy sauce, toasted sesame oil, rice vinegar, maple syrup, grated ginger, and minced garlic in a small mixing bowl until emulsified.
05 - Divide the cooked grains evenly among four serving bowls. Arrange kimchi, sauerkraut (if using), prepared vegetables, and protein over the grains.
06 - Drizzle dressing over each bowl. Top with toasted sesame seeds, sliced nori, and chili flakes if desired.
07 - Serve immediately while fresh and vibrant.
