Kimchi, grains, and fresh vegetables unite in a vibrant bowl, finished with flavorful dressing and nutritious toppings.
# Ingredient List:
→ 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
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 in cold water. Combine with water and salt in a medium saucepan and cook according to package instructions, approximately 25 minutes for brown rice or 15 minutes for quinoa. Once tender, fluff with a fork and allow to cool slightly.
02 - Shred the carrots. Slice cucumber, avocado, radishes, and scallions. Set aside for assembly.
03 - If using tofu, pat dry with a clean towel and cut into cubes. Optionally, pan-sear tofu in a nonstick skillet over medium heat with a small amount of oil until golden and crisp on each side, turning occasionally.
04 - In a mixing bowl, whisk together soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, grated fresh ginger, and minced garlic until well combined.
05 - Divide the cooked grains evenly among four bowls. Arrange kimchi, sauerkraut if using, fresh vegetables, and protein over the grains.
06 - Drizzle each bowl with prepared dressing. Finish with toasted sesame seeds, nori strips, and chili flakes if desired.
07 - Serve immediately for best texture and flavor.
