Grains, kimchi, fresh veggies, and dressing combine for a vibrant, nourishing vegetarian bowl with fusion flavors.
# Ingredient List:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup chopped kimchi (ensure vegetarian as needed)
05 - 1/2 cup sauerkraut (optional)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup sliced cucumber
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado sliced
10 - 2 radishes thinly sliced
11 - 1/4 cup sliced scallions
→ 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)
# Directions:
01 - Rinse brown rice or quinoa and cook with water and salt in a medium saucepan following package directions—about 25 minutes for brown rice, 15 minutes for quinoa. Fluff with a fork and allow to cool slightly.
02 - Shred carrots, slice cucumber, radishes, avocado, and scallions using a chef’s knife and cutting board.
03 - If using tofu, gently pat dry and cube. Optionally sear tofu in a nonstick pan with a splash of oil over medium heat until evenly golden.
04 - Combine soy sauce, toasted sesame oil, rice vinegar, maple syrup, grated ginger, and minced garlic in a mixing bowl. Whisk thoroughly until emulsified.
05 - Divide cooked grains into four bowls. Layer kimchi, sauerkraut, fresh vegetables, and chosen protein over grains.
06 - Drizzle each bowl with dressing and top with sesame seeds, nori, and chili flakes if desired. Serve immediately.
