Why You’ll Love This Recipe
You’ll love these Cauliflower Rice Kimchi Bowls for their punchy flavors and nourishing ingredients. The cauliflower rice makes this bowl lighter than traditional rice dishes, while kimchi adds spice, tang, and probiotics for gut health. It’s quick to make, gluten-free, dairy-free, and easily customizable with your favorite proteins and vegetables. Plus, it’s great for meal prep or a quick weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Bowl:
- Cauliflower rice (fresh or frozen)
- Kimchi, chopped
- Carrots, shredded
- Cucumber, sliced
- Avocado, sliced
- Green onions, chopped
- Sesame seeds
- Olive oil or sesame oil
Protein Options (choose one or mix):
- Fried or poached egg
- Tofu, pan-fried or baked
- Tempeh, grilled
- Chicken or shrimp (optional)
For the Sauce:
- Soy sauce or tamari
- Rice vinegar
- Gochujang (Korean chili paste) or sriracha
- Sesame oil
- Honey or maple syrup
Directions
- Prepare the cauliflower rice: Heat a skillet over medium heat with a drizzle of oil. Add cauliflower rice and sauté for 5–7 minutes until tender. Season lightly with salt.
- Add kimchi: Stir in chopped kimchi and cook for 2–3 minutes to warm through and infuse flavor. Remove from heat.
- Prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, gochujang, sesame oil, and honey until smooth.
- Assemble the bowls: Divide the cauliflower rice and kimchi mixture among serving bowls.
- Add toppings: Arrange shredded carrots, cucumber slices, avocado, and protein of choice over the rice.
- Drizzle with sauce: Pour the spicy sesame sauce over the top and sprinkle with sesame seeds and green onions.
- Serve: Enjoy warm or at room temperature.
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
- Add Protein: Top with a fried egg for a Korean bibimbap-style bowl, or add tofu, shrimp, or grilled chicken.
- Extra Veggies: Include sautéed spinach, mushrooms, or bell peppers for added color and nutrition.
- Make It Vegan: Use tofu or tempeh and maple syrup in the sauce instead of honey.
- Spice Level: Adjust the amount of gochujang or sriracha depending on your heat preference.
- Low-Sodium Option: Use low-sodium soy sauce or tamari to reduce saltiness.
Storage/Reheating
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower rice and kimchi mixture in a skillet or microwave before serving. Fresh toppings like avocado and cucumber are best added just before eating to maintain their texture. The sauce can be stored in the fridge for up to 5 days.
FAQs
1. Can I use regular rice instead of cauliflower rice?
Yes, white or brown rice works perfectly if you prefer a heartier base.
2. Is this dish spicy?
It has a moderate heat from kimchi and gochujang, but you can adjust it to taste.
3. Can I make it vegan?
Yes, use tofu or tempeh for protein and maple syrup in the sauce.
4. What’s the best kind of kimchi to use?
Use your favorite variety—traditional napa cabbage kimchi works great.
5. Can I make this dish ahead of time?
Yes, it’s great for meal prep—store components separately and assemble when ready.
6. How do I keep cauliflower rice from getting soggy?
Avoid overcooking it; sauté just until tender and slightly dry.
7. Can I add a fried egg on top?
Absolutely! It adds richness and mimics the flavors of bibimbap.
8. What can I use instead of gochujang?
Sriracha or chili garlic sauce makes a great substitute.
9. Is this dish gluten-free?
Yes, just use tamari instead of soy sauce.
10. Can I serve it cold?
Yes, it’s delicious served chilled or at room temperature for a refreshing option.
Conclusion
Cauliflower Rice Kimchi Bowls are a flavorful, nutrient-rich twist on a classic rice bowl. With spicy kimchi, tender cauliflower rice, and a variety of colorful toppings, it’s a meal that’s both light and deeply satisfying. Easy to make and endlessly customizable, this bowl brings the vibrant, bold flavors of Korean cuisine to your table in a wholesome, low-carb way.
PrintCauliflower Rice Kimchi Bowls
Cauliflower Rice Kimchi Bowls are a vibrant, low-carb, and nutrient-packed fusion of spicy kimchi, tender cauliflower rice, and colorful toppings. This Korean-inspired dish is light, flavorful, and full of texture—perfect for a healthy and satisfying meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-Inspired
Ingredients
- 4 cups cauliflower rice (fresh or frozen)
- 1 cup kimchi, chopped
- 1 cup carrots, shredded
- 1 cucumber, sliced
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil or sesame oil
Protein Options (choose one or mix):
- 1 fried or poached egg per serving
- 1 cup tofu, pan-fried or baked
- 1 cup tempeh, grilled
- 1 cup cooked chicken or shrimp (optional)
For the Sauce:
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (or sriracha)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
Instructions
- Prepare the cauliflower rice: Heat a skillet over medium heat with oil. Add cauliflower rice and sauté for 5–7 minutes until tender. Season lightly with salt.
- Add kimchi: Stir in chopped kimchi and cook for 2–3 minutes to warm and combine flavors. Remove from heat.
- Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, gochujang, sesame oil, and honey until smooth.
- Assemble the bowls: Divide the cauliflower rice mixture among serving bowls.
- Add toppings: Arrange carrots, cucumber, avocado, and protein of choice over the rice.
- Drizzle with sauce: Pour the spicy sesame sauce over the top.
- Garnish and serve: Sprinkle with sesame seeds and green onions, and enjoy warm or at room temperature.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Replace honey with maple syrup to keep it vegan.
- Adjust gochujang for preferred spice level.
- Don’t overcook cauliflower rice—it should be tender but not mushy.
- Store sauce and toppings separately for best texture when meal prepping.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
