Hearty grains, tangy kimchi, fresh vegetables, and flavorful dressing create a vibrant fusion bowl.
# Components:
→ 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 (verify vegetarian if required)
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 (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)
# Method:
01 - Rinse brown rice or quinoa thoroughly. Combine with water and salt in a medium saucepan, and cook according to package instructions—approximately 25 minutes for rice and 15 minutes for quinoa. When grains are tender, fluff with a fork and allow to cool slightly.
02 - Shred carrots and slice cucumber, avocado, radishes, and scallions using a chef's knife and cutting board.
03 - If including tofu, pat dry and cube; optionally, pan-sear in a nonstick pan with a small amount 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 ginger, and minced garlic until fully combined.
05 - Divide cooked grains evenly among four serving bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein on top of the grains.
06 - Drizzle bowls with prepared dressing. Top each portion with toasted sesame seeds, nori, and chili flakes as desired.
07 - Serve immediately for optimal texture and flavor.
