Name: Kimchi Brown Rice Bliss Bowls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Korean-Inspired
Ingredients: 2 cups cooked brown rice; 1/2 cup kimchi (chopped if preferred); 1/2 cup sliced cucumber; 1/2 cup shredded carrots; 1 avocado, sliced; 1 cup sautéed spinach or kale; 2 fried or soft-boiled eggs (optional); 1/2 cup roasted tofu or grilled chicken (optional); 1 tablespoon sesame seeds; 2 tablespoons sliced green onions; 2 tablespoons soy sauce or tamari; 1 teaspoon sesame oil (optional); Sriracha or gochujang, to taste (optional)

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Kimchi Brown Rice Bliss Bowls are a vibrant, nourishing meal packed with bold flavors, satisfying textures, and colorful ingredients. I love how the spicy, tangy kick of kimchi blends with warm brown rice, fresh veggies, and a drizzle of creamy sauce—it’s comfort food and clean eating all in one. This bowl is perfect for lunch, dinner, or meal prep and always leaves me feeling full and energized.

Why You’ll Love This Recipe

I love this recipe because it’s a customizable, balanced meal that checks every box: whole grains, fermented veggies, protein, and lots of texture. The combination of nutty brown rice with crunchy vegetables and spicy kimchi is not only delicious, but also great for gut health. It’s easy to make, endlessly adaptable, and a great way for me to use up leftover veggies or protein.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked brown rice
Kimchi (chopped if preferred)
Sliced cucumber
Shredded carrots
Avocado slices
Sautéed spinach or kale
Fried or soft-boiled egg (optional)
Roasted tofu or grilled chicken (optional for added protein)
Sesame seeds
Green onions, sliced
Soy sauce or tamari (for drizzling)
Sesame oil (optional)
Sriracha or gochujang (optional for heat)

Directions

I start by cooking the brown rice ahead of time or reheating leftover rice until warm.
I prep my toppings: slice cucumber, shred carrots, sauté greens, and cut avocado.
I warm or prepare my protein if I’m adding tofu, chicken, or eggs.
In a bowl, I layer a base of warm brown rice.
I arrange the kimchi, cucumber, carrots, avocado, greens, and protein around the bowl.
I drizzle soy sauce, sesame oil, and a bit of sriracha or gochujang over the top.
I finish with a sprinkle of sesame seeds and sliced green onions for crunch and flavor.

Servings and Timing

This recipe serves 2 and takes about 20–25 minutes to prepare, especially if I already have cooked rice or leftovers ready to go.

Variations

Vegan: I skip the egg or use roasted tofu or tempeh as my main protein.
Low-carb: I substitute brown rice with cauliflower rice for a lighter option.
Spicy Miso Dressing: I blend miso paste, sesame oil, rice vinegar, and sriracha for a flavorful drizzle.
Crunch Boost: I top with chopped roasted peanuts or cashews for added texture.
Fermented Boost: I add extra fermented veggies like pickled radish or daikon alongside the kimchi.

Storage/Reheating

I store leftovers in separate containers to keep the textures fresh. The rice and protein can be stored in the fridge for up to 4 days and reheated gently. I keep the fresh vegetables and kimchi cold and assemble the bowl just before eating. If I’m meal prepping, I layer ingredients in jars or containers and leave out the sauces until I’m ready to serve.

FAQs

What kind of kimchi should I use?

I use traditional napa cabbage kimchi, but any variety works—radish, cucumber, or vegan kimchi are great options too.

Can I make this bowl ahead of time?

Yes, I prep all the ingredients ahead and store them separately. Then I assemble the bowl when I’m ready to eat for the best flavor and texture.

Is this dish spicy?

The kimchi adds a mild to moderate heat, depending on the brand. I adjust the spice level by adding more or less sriracha or gochujang.

What’s the best protein to use?

I like using pan-fried tofu, soft-boiled eggs, or grilled chicken. Sometimes I even top it with leftover salmon or tempeh.

Can I eat this cold?

Yes! I enjoy this bowl both warm and cold. It’s perfect as a cold lunch, especially in warmer months.

Conclusion

Kimchi Brown Rice Bliss Bowls are one of my go-to meals when I want something nourishing, bold, and simple to prepare. I love how every bite offers a mix of textures and flavors—from spicy and tangy to creamy and crunchy. Whether I’m cleaning out the fridge or planning a healthy meal ahead, this bowl always leaves me feeling satisfied and inspired.