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–+ servings
Rice Kimchi Bowls

Savory Rice Kimchi Bowls You'll Love for Dinner Tonight

These Rice Kimchi Bowls are a delicious vegan and gluten-free dinner option, combining riced cauliflower, savory tofu, and tangy kimchi in a creamy coconut sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Coconut Sauce
  • 1 can Coconut Milk Use full-fat for richness.
  • 2 tablespoons White Miso Paste Offers umami flavor; tahini works as a substitute.
  • 2 tablespoons Rice Vinegar or Lime Juice Provides acidity and brightness; don't use both at once.
  • 1 tablespoon Minced Ginger Opt for fresh ginger for the best flavor.
  • 1 pinch Sea Salt Adjust to your taste.
Bowls
  • 1 head Cauliflower Riced; serves as a low-carb base.
  • ½ cup Scallions Chopped; adds mild onion flavor.
  • ½ clove Garlic Minced; boosts flavor.
  • 7 ounces Shiitake Mushrooms Sliced; adds texture and earthiness.
  • 6 leaves Curly Kale Torn; provides nutrition.
  • 14 ounces Baked Tofu Diced; acts as the main protein source.
  • 1 each Avocado Diced; adds creaminess and healthy fats.
  • ½ cup Kimchi Choose vegan and gluten-free options if preferred.
  • ¼ cup Microgreens Optional; adds a fresh crunch.
  • Sesame Seeds Optional; for garnish.
Cooking
  • 1 tablespoon Extra-Virgin Olive Oil Used for sautéing.
  • 1 each Lime Slices For serving.

Equipment

  • nonstick skillet
  • Medium bowl

Method
 

Coconut Sauce Preparation
  1. Whisk together coconut milk, white miso paste, and rice vinegar or lime juice in a medium bowl. Add minced ginger and sea salt, blending until smooth.
Cook Cauliflower Rice
  1. Heat olive oil in a nonstick skillet over low heat, then stir in riced cauliflower, scallions, and minced garlic. Sprinkle with sea salt and sauté for about 3 minutes until slightly tender. Stir in half of prepared coconut sauce.
Sauté Mushrooms
  1. In the same skillet, add sliced shiitake mushrooms, season with sea salt, and cook over medium heat for about 5 minutes until tender and browned. Add a splash of rice vinegar and tamari, stirring gently.
Cook Kale
  1. Add a splash of water to the skillet and place torn kale on top. Cover and steam for about 1 minute until lightly wilted.
Assemble Bowls
  1. Portion sautéed cauliflower rice into bowls. Layer with steamed kale, diced baked tofu, and diced avocado. Top with kimchi and microgreens, drizzle remaining coconut sauce, and sprinkle with sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Ensure to prep ingredients ahead of time for easier assembly. Customize proteins and veggies to your preference.

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