A vibrant bowl packed with tangy kimchi, grains, and fresh veggies for a wholesome, flavor-filled lunch or dinner.
# What You Need:
→ 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
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
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. Combine grains, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook until tender (about 25 minutes for rice, or 15 minutes for quinoa). Fluff with a fork and allow to cool slightly.
02 - Shred the carrots. Slice cucumber, avocado, radishes, and scallions. Set the vegetables aside.
03 - If using tofu, pat dry and cut into cubes. For extra flavor and texture, pan-sear tofu cubes with a splash of oil in a nonstick pan over medium heat until golden brown. Use cooked edamame as an alternative.
04 - Combine soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic in a small bowl. Whisk until fully blended.
05 - Divide the cooked grains evenly among four serving bowls. Top each bowl with kimchi, sauerkraut (if desired), fresh shredded and sliced vegetables, and the protein of choice.
06 - Drizzle each bowl with the prepared dressing. Finish with toasted sesame seeds, sliced nori, and chili flakes according to preference.
07 - Serve immediately for optimal freshness and texture.
