Fresh greens, grains, kimchi, and tangy dressing combine for a vibrant, nutritious bowl packed with flavor.
# What You'll Need:
→ 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)
→ 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)
# How to Make It:
01 - Rinse the brown rice or quinoa thoroughly. Combine with water and salt in a medium saucepan. Cook according to package directions (brown rice for about 25 minutes, quinoa for about 15 minutes) until tender. Fluff with a fork and allow to cool slightly.
02 - Using a chef's knife and cutting board, shred carrots, slice cucumber and avocado, thinly slice radishes, and slice scallions.
03 - If using tofu, pat dry, then cube. To enhance texture and flavor, pan-sear cubed tofu in a nonstick pan with a dash of oil over medium heat until golden on all sides.
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 emulsified.
05 - Divide the cooked grains evenly among four serving bowls. Arrange kimchi, sauerkraut (if using), assorted fresh vegetables, and protein over the grains.
06 - Drizzle the prepared dressing over each bowl. Sprinkle with toasted sesame seeds, garnish with sliced nori and chili flakes if desired.
07 - Serve immediately for optimal freshness and enjoy.
