# Ingredient List:
→ 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 (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
# Steps:
01 - Rinse brown rice or quinoa and place in a medium saucepan with water and salt. Bring to a boil, then reduce heat to low, cover, and simmer until grains are tender (about 25 minutes for rice, 15 minutes for quinoa). Fluff with a fork and let cool slightly.
02 - Shred carrots, slice cucumber, avocado, radishes, and scallions using a sharp chef's knife and cutting board.
03 - If using tofu, pat dry and cube evenly. For added flavor, pan-sear in a nonstick pan over medium heat with a splash of oil until golden. Use cooked edamame as an alternative.
04 - Combine soy sauce or tamari, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic in a mixing bowl. Whisk until emulsified and set aside.
05 - Divide cooked grains among four serving bowls. Arrange kimchi, sauerkraut (if using), fresh vegetables, and protein atop each portion.
06 - Drizzle dressing over each bowl. Sprinkle sesame seeds, add nori strips, and chili flakes to taste.
07 - Serve immediately while vegetables remain crisp and grains are warm.
