Fermented Vegetable Grain Bowl (Printable)

Fresh grains, vegetables, and kimchi unite for a nourishing meal with bright flavors and hearty textures.

# 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

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 in cold water. Add grains to a medium saucepan with 2 cups water and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer. Cook brown rice for 25 minutes or quinoa for 15 minutes, until tender. Fluff grains with a fork and set aside to cool slightly.
02 - Shred the carrots. Slice cucumber, avocado, radishes, and scallions. Keep vegetables prepared and ready for assembly.
03 - If using tofu, pat dry and cube. Optionally, heat a nonstick pan over medium heat and cook tofu with a splash of oil, turning until golden brown on all sides. If using edamame, ensure it is cooked.
04 - In a mixing bowl, combine soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, grated fresh ginger, and minced garlic. Whisk until well blended and set aside.
05 - Divide the cooked grains evenly into four serving bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and chosen protein over the grains.
06 - Drizzle each bowl generously with the dressing. Garnish with toasted sesame seeds, nori strips, and chili flakes if desired.
07 - Serve the bowls immediately for best texture and flavor.

# Expert Suggestions:

01 -
  • Uses pantry staples and flexible fresh vegetables
  • Ready in under an hour with most steps done while the grains cook
  • Naturally vegetarian and dairy free with simple vegan swaps
  • Inspired by Korean flavors but tailored for simple home cooking
02 -
  • High in fiber from whole grains and veggies
  • Packed with probiotics for digestive health
  • Vegan and gluten free adaptable with simple swaps
03 -
  • Always check your kimchi and sauerkraut labels for extra preservatives as fresher ferments taste brighter
  • Slicing vegetables on the diagonal really does make the bowl look restaurant quality
  • If you ever have leftover kimchi juice whisk it into your dressing for a flavor explosion

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