Save A vibrant, nourishing bowl featuring tangy kimchi, fresh seasonal vegetables, hearty grains, and a flavorful dressing—perfect for a wholesome lunch or dinner.
I first discovered fermented veggie bowls while searching for easy meals that boosted gut health and were energizing yet satisfying. This combination quickly became our go-to for busy nights and casual gatherings.
Ingredients
- Grains: 1 cup (180 g) brown rice or quinoa, uncooked, 2 cups (480 ml) water, 1/2 tsp salt
- Fermented Vegetables: 1 cup (150 g) kimchi, chopped (ensure vegetarian if needed), 1/2 cup (75 g) sauerkraut (optional, for variety)
- Fresh Vegetables: 1 cup (100 g) shredded carrots, 1 cup (80 g) cucumber, sliced, 1 cup (60 g) baby spinach or mixed greens, 1 avocado, sliced, 2 radishes, thinly sliced, 1/4 cup (15 g) scallions, sliced
- Protein (optional, for added nutrition): 1 cup (160 g) cooked edamame or firm tofu, cubed
- Dressing: 2 tbsp soy sauce or tamari, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tsp maple syrup or honey, 1 tsp grated fresh ginger, 1 small garlic clove, minced
- Toppings: 1 tbsp toasted sesame seeds, 1 sheet nori, 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.
- Prepare the vegetables:
- Shred carrots, slice cucumber, avocado, radishes, and scallions.
- Prepare the protein:
- 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.
- Make the dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble the bowl:
- Divide the cooked grains among four bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
- Add toppings and serve:
- Drizzle each bowl with the dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately and enjoy.
Save My kids enjoy making their own bowls, picking colors and crunch they love, and it gets everyone trying new veggies together.
Required Tools
Medium saucepan (for grains), mixing bowls, chefs knife, cutting board, whisk
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy), contains sesame (toasted sesame oil, sesame seeds), kimchi may contain fish sauce or shellfish: check labels for vegetarian/vegan options, use tamari for gluten-free, always check labels for allergies
Nutritional Information (per serving)
Calories: 350, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 11 g
Save Enjoy this bowl fresh and vibrant—it’s a perfect meal that’s nourishing any day of the week.
Recipe Guide
- → What grains work best in this bowl?
Brown rice, quinoa, farro, barley, or even cauliflower rice bring texture and nourishment to the base.
- → How do I ensure a vegetarian or vegan meal?
Use kimchi without fish sauce, swap honey for maple syrup, and check tofu and tamari ingredient labels.
- → Can I add different vegetables?
Absolutely! Try microgreens, pickled vegetables, or seasonal produce for vibrant flavor and color variety.
- → What proteins can I include?
Edamame, tofu, grilled chicken, or soft-boiled eggs add protein and keep the bowl flexible for diet preferences.
- → How spicy is this bowl?
Spice level varies by kimchi and optional chili flakes. Adjust to your taste for mild or fiery flavors.
- → What dressing flavors pair well?
Toasted sesame oil, fresh ginger, and rice vinegar create a vibrant, slightly tangy blend perfect with fermented veggies.