Kimchi Brown Rice Bowls
Warm brown rice with tangy kimchi, cucumber ribbons, crunchy cabbage, creamy avocado, savory tempeh, and peanut sauce — every texture at once.
Overview
Ingredients
Equipment
- Saucepan
- Vegetable peeler
- Bowls
Method
Prepare the components
Prepare the brown rice and marinated tempeh if they aren't already cooked.
Divide the rice
Divide the brown rice between bowls.
Arrange the toppings
Arrange the kimchi, cucumber ribbons, red cabbage, avocado, and tempeh over the rice.
Add the sauce
Drizzle generously with peanut sauce.
Sprinkle
Sprinkle with sesame seeds and sliced Thai chiles if using.
Finish with lime
Finish with a big squeeze of lime.
Serve
Add microgreens if you like and serve the remaining peanut sauce on the side.
Tips
Nutrition
Storage
Frequently asked
Can I make it without tempeh?+
Yes — a jammy egg, crispy tofu, or edamame all take the savory spot; the bowl works with any of them.
How do I make cucumber ribbons?+
Just run a vegetable peeler down the length of the cucumber — you get wide, flexible ribbons that curl nicely in the bowl.
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