Kimchi Brown Rice Bliss Bowls are a vibrant, flavor-packed meal that brings together bold, tangy kimchi with nutty brown rice for a satisfying balance.
Each bite offers a delightful mix of textures, from the chewy rice to the crisp, fermented cabbage, creating a harmony that’s both comforting and exciting.
Ready in just 40 minutes, this dish is perfect for busy weeknights or a quick, nourishing lunch.
Packed with gut-friendly probiotics and wholesome ingredients, these bowls are as nutritious as they are delicious.
The umami-rich kimchi pairs beautifully with the earthy rice, while optional toppings like creamy avocado or a soft-boiled egg add layers of indulgence.
Warm, tangy, and utterly satisfying, this recipe is a celebration of bold flavors and effortless cooking.
Fresh & Flavorful Ingredients
- 1 cup cooked brown rice (short-grain works best)
- Heaping ¼ cup kimchi* (adjust to taste; see note for store-bought or homemade options)
- 1 Persian cucumber, peeled into ribbons (or substitute with English cucumber)
- ½ cup thinly sliced red cabbage (shredded works too)
- ½ avocado, sliced (use ripe but firm avocado)
- 8 ounces Marinated Tempeh, baked or grilled (substitute with tofu or chicken if preferred)
- ½ recipe Peanut Sauce (store-bought or homemade)
- ½ teaspoon sesame seeds (toasted for extra flavor)
- 2 Thai chiles, thinly sliced (optional, for heat lovers)
- Lime slices, for serving
- Microgreens, for garnish (optional, adds a fresh touch)
Simple Steps to Assemble Your Bliss Bowl
- Prepare the base: Divide the cooked brown rice evenly between two bowls.
- Add the veggies: Arrange the kimchi, cucumber ribbons, red cabbage, and avocado slices on top of the rice.
- Layer the protein: Place the baked or grilled marinated tempeh on the bowls.
- Drizzle and sprinkle: Generously drizzle peanut sauce over the bowls, then sprinkle with sesame seeds and Thai chiles (if using).
- Serve and garnish: Add lime slices on the side for a zesty touch. Garnish with microgreens if desired.
- Enjoy: Serve immediately with extra peanut sauce on the side for dipping or drizzling.
Customize Your Bliss Bowl with Creative Toppings
Feel free to mix and match toppings to suit your taste! Try adding shredded carrots, pickled radishes, or edamame for extra crunch and flavor. If you’re not a fan of tempeh, swap it for grilled tofu, chicken, or even crispy chickpeas. The peanut sauce is versatile, but you could also experiment with a spicy sriracha mayo or a tangy sesame dressing.
Perfect Pairings for a Complete Meal
These bowls are hearty on their own, but they pair beautifully with a side of miso soup or a light seaweed salad. For a refreshing drink, serve with iced green tea or a citrus-infused sparkling water. If you’re hosting, consider adding a platter of spring rolls or dumplings for a full Asian-inspired feast.
Quick Tips for Meal Prep Success
Save time by prepping ingredients ahead! Cook the brown rice and marinate the tempeh the night before. Store the cucumber ribbons and sliced cabbage in airtight containers with a damp paper towel to keep them crisp. The peanut sauce can be made in advance and stored in the fridge for up to 5 days—just give it a good stir before using.
How to Store and Reheat Leftovers?
Store assembled bowls (minus the avocado and microgreens) in an airtight container in the fridge for up to 2 days. To reheat, microwave the rice and tempeh separately for 1-2 minutes, then add fresh avocado and garnishes. The peanut sauce can be served cold or warmed slightly for a smoother drizzle.
Spice It Up or Keep It Mild
Adjust the heat level to your preference! Skip the Thai chiles if you’re sensitive to spice, or add extra for a fiery kick. If you’re using store-bought kimchi, check the spice level—some brands are milder than others. For a kid-friendly version, swap the kimchi for a tangy slaw or pickled cucumbers.
Kimchi Brown Rice Bliss Bowls
Ingredients
- 1 cup cooked brown rice
- Heaping ¼ cup kimchi* (see note)
- 1 Persian cucumber, peeled into ribbons
- ½ cup thinly sliced red cabbage
- ½ avocado, sliced
- 8 ounces Marinated Tempeh, Baked or Grilled
- ½ recipe Peanut Sauce
- ½ teaspoon sesame seeds
- 2 Thai chiles, thinly sliced optional
- Lime slices, for serving
- Microgreens, for garnish optional
Instructions
- Assemble the bowls with the rice, kimchi, cucumber, cabbage, avocado, and tempeh.
- Drizzle a generous amount of peanut sauce on top and sprinkle with sesame seeds and Thai chiles, if using. Serve with lime slices and remaining peanut sauce on the side. Garnish with microgreens, if desired.