# Components:
→ 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 (vegetarian if required)
05 - 1/2 cup sauerkraut (optional, for variety)
→ 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)
# Method:
01 - Rinse the grains. Combine uncooked rice or quinoa with water and salt in a medium saucepan. Cook according to package instructions: brown rice for approximately 25 minutes, quinoa for about 15 minutes. Once grains are tender, fluff with a fork and allow to cool slightly.
02 - Shred carrots, slice cucumber, avocado, radishes, and scallions. Set aside each component separately for assembly.
03 - If using tofu, pat dry and cut into cubes. Optionally, pan-sear tofu in a nonstick skillet over medium heat with a splash of oil until golden on all sides.
04 - In a mixing bowl, whisk soy sauce or tamari with toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until emulsified.
05 - Divide cooked grains evenly into four serving bowls. Layer kimchi, sauerkraut (if using), prepared vegetables, and chosen protein over the grains.
06 - Drizzle each bowl with dressing. Garnish with toasted sesame seeds, sliced nori, and chili flakes as preferred.
07 - Serve immediately while grains are fresh. Enjoy each bowl as a main meal.
