Description

A vibrant and nourishing fermented vegetable grain bowl featuring a base of brown rice or quinoa, topped with a colorful array of kimchi, sauerkraut, fresh vegetables, and protein options like tofu or edamame. Finished with a tangy sesame-ginger dressing and garnished with toasted sesame seeds and nori, this recipe blends probiotic-rich fermented foods with wholesome grains and fresh produce for a healthy, flavorful meal.

Ingredients

Scale

Grain Base

1 cup brown rice or quinoa, uncooked
2 cups water
1/2 teaspoon salt

Fermented Vegetables

1 cup kimchi, chopped (ensure vegetarian if required)
1/2 cup sauerkraut (optional for variety)

Fresh Vegetables

1 cup shredded carrots
1 cup cucumber, sliced
1 cup baby spinach or mixed greens
1 avocado, sliced
2 radishes, thinly sliced
1/4 cup scallions, sliced

Protein

1 cup cooked edamame or firm tofu, cubed

Dressing and Garnishes

2 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon maple syrup or honey
1 teaspoon grated fresh ginger
1 small garlic clove, minced
1 tablespoon toasted sesame seeds
1 sheet nori, sliced (optional)
Chili flakes (optional)

Instructions

Cook Grains: Rinse the brown rice or quinoa thoroughly under cold water to remove excess starch. In a medium saucepan, combine the rinsed grains with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook according to the grain chosen — approximately 25 minutes for brown rice or 15 minutes for quinoa. Once cooked, fluff grains with a fork and set aside to cool slightly.
Prepare Vegetables: Using a sharp chef’s knife, shred the carrots and thinly slice the cucumber, avocado, radishes, and scallions. Arrange each vegetable separately in bowls to maintain freshness and vibrant textures.
Prepare Protein: If using tofu, pat it dry thoroughly to remove moisture, then cut into cubes. For enhanced texture, pan-sear the tofu in a nonstick skillet with a small amount of oil over medium heat until golden and slightly crisp on all sides. If opting for edamame, ensure it is cooked and drained before use.
Mix Dressing: In a small bowl, whisk together the soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, grated fresh ginger, and minced garlic until emulsified and well combined, creating a flavorful dressing.
Assemble Bowls: Divide the cooked grains evenly among four serving bowls. On top, arrange the chopped kimchi, sauerkraut (if using), fresh vegetables, and your choice of protein artfully for a balanced and colorful presentation.
Finish and Garnish: Drizzle the prepared dressing over each bowl to enhance flavors. Sprinkle toasted sesame seeds over the top and add sliced nori and chili flakes if desired for added texture and a slight kick.
Serve: Serve the bowls immediately to enjoy the fresh textures and vibrant flavors at their best. This meal makes for a wholesome, probiotic-rich lunch or dinner option.

Notes

For vegetarian or vegan versions, ensure kimchi is free from fish sauce and use tamari instead of soy sauce if gluten-free soy sauce is desired.
To boost protein, add extra tofu or edamame or include a poached egg on top if not vegan.
The dressing can be prepared ahead and stored in the refrigerator for up to 3 days.
If preferred, substitute the grains with cauliflower rice for a low-carb alternative.
Adjust chili flakes according to your heat preference or omit completely for mild taste.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Korean-inspired

Keywords: fermented vegetable bowl, kimchi bowl, grain bowl, healthy lunch, vegetarian meal, probiotic foods, brown rice bowl, quinoa bowl, tofu bowl