Tangy kimchi, hearty grains, and fresh vegetables create a nourishing, flavor-packed bowl for any meal.
# Ingredients:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup chopped kimchi (vegetarian if needed)
05 - 1/2 cup sauerkraut (optional)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup sliced cucumber
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup sliced scallions
→ Protein (optional)
12 - 1 cup cooked edamame or cubed firm tofu
→ 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)
# Instructions:
01 - Rinse the grains thoroughly. Combine with water and salt in a medium saucepan and cook according to package directions (about 25 minutes for rice, 15 minutes for quinoa). Fluff with a fork and allow to cool slightly.
02 - Shred carrots, and slice the cucumber, avocado, radishes, and scallions using a chef's knife and cutting board.
03 - If using tofu, pat it dry and cube evenly. Optional: pan-sear cubes in a nonstick pan with a dash of oil over medium heat until golden.
04 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and minced garlic until emulsified.
05 - Divide cooked grains among four serving bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein over the grains.
06 - Drizzle each bowl generously with the prepared dressing. Garnish with toasted sesame seeds, nori slices, and chili flakes if desired.
07 - Serve immediately while fresh and enjoy.
