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 tried incorporating homemade vegan kimchi into grain bowls for casual family dinners. The bright flavors and variety of textures instantly became a favorite, especially when topped with crunchy veggies and a savory-sweet dressing.
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): 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 grains and cook 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.
- Prep the vegetables:
- Shred carrots. Slice cucumber, avocado, radishes, and scallions.
- Prepare the protein:
- If using tofu, pat dry and cube. Optionally, pan-sear tofu in a nonstick pan over medium heat with a splash of oil until golden on all sides.
- Mix the dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, ginger, and garlic.
- Assemble the bowls:
- Divide cooked grains among four bowls. Arrange kimchi, sauerkraut, fresh vegetables, and protein on top.
- Finish and serve:
- Drizzle with dressing. Garnish with sesame seeds, nori, and chili flakes if desired. Serve immediately.
Save This bowl is inspired by weekend lunches together, letting everyone build their own with their favorite toppings. Even kids enjoy customizing theirs with extra avocado or crunch from radishes.
Required Tools
Medium saucepan for grains, mixing bowls, chefs knife, cutting board, and a whisk simplify prep and assembly.
Allergen Information
Contains soy (soy sauce, tofu, edamame, kimchi may contain soy). Contains sesame (toasted sesame oil, sesame seeds). Check labels for fish sauce or shellfish in kimchi. Use tamari for gluten-free option.
Nutritional Information
Per serving: Calories 350, Total Fat 10 g, Carbohydrates 54 g, Protein 11 g.
Save This bowl makes a refreshing, satisfying meal that’s easy to adapt with what’s in season. Don’t forget to adjust spice and toppings to your own taste.
Recipe FAQ
- → What grains work best for this bowl?
Brown rice and quinoa are recommended for a hearty base, though farro, barley, or cauliflower rice also work well.
- → Can I make this dish vegan?
Yes, use maple syrup in the dressing and ensure your kimchi is made without fish sauce or animal ingredients.
- → What protein options can I add?
Edamame and tofu suit vegetarian diets. For other options, include grilled chicken or a soft-boiled egg.
- → Are there alternative dressings?
You can swap the dressing base with miso or use a citrus-based vinaigrette for a different flavor profile.
- → What garnishes enhance flavor and texture?
Toasted sesame seeds, nori slices, and chili flakes add extra crunch and spice to each bowl.
- → How can I ensure allergens are avoided?
Check ingredient labels, opt for gluten-free tamari if needed, and confirm that kimchi is vegetarian or vegan as needed.