Tangy kimchi, grains, and fresh vegetables create a vibrant fusion bowl ideal for wholesome 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 (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 (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 brown rice or quinoa and cook with water and salt in a medium saucepan. Follow package instructions—brown rice typically requires 25 minutes, quinoa 15 minutes. Once done, fluff grains with a fork and allow to cool slightly.
02 - Shred carrots, slice cucumber, avocado, radishes, and scallions using a chef's knife on a cutting board. Arrange vegetables in separate bowls for assembly.
03 - If using tofu, pat dry and cube. Optionally, pan-sear cubes in a nonstick pan with a splash of oil over medium heat until golden. Edamame should be fully cooked and drained.
04 - Whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup, grated ginger, and minced garlic in a mixing bowl until well blended.
05 - Divide cooked grains evenly among four bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein on top of grains for each serving.
06 - Drizzle dressing generously over each bowl. Top with sesame seeds, sliced nori, and chili flakes if desired.
07 - Serve immediately while ingredients are fresh and vibrant.
