Kimchi Brown Rice Bliss Bowls

Piled high with crunchy, creamy, savory, and spicy components, these hearty bowls are healthy, satisfying, and (most importantly) fun to eat!

Kimchi bowl

I hope you’ve all had a great start to the New Year! I’m popping in today to share these super fun, super healthy Kimchi Brown Rice Bliss Bowls. They’re a delicious mix of crunchy fresh veggies, creamy avocado, spicy kimchi, tangy peanut sauce, and brown rice, with savory marinated grilled tempeh steaks on top. If you’re someone who wants to eat more plant-based recipes in the New Year, you have to try this one! Hearty, satisfying, and fun to eat, it’d be a great make-ahead lunch or easy dinner.

I posted this recipe on Instagram a while back, and I was surprised to see how many people commented saying they wanted more tempeh recipes. I’ve always been a tempeh fan – it has a yummy nutty flavor and firm texture – so I’m excited to see that it’s growing in popularity! If you’re new to tempeh, check out this post to find out what it is and how to cook it. Then, try it in these bowls! The flavorful marinade and fresh components in this recipe really make it pop.

Kimchi bowls

My Veggie Bowl Components

These veggie bowls are simple to put together! In fact, the most time-consuming part is cooking the tempeh (and that’s still pretty simple.) I steam it for 10 minutes before soaking it in a simple marinade and cooking it on a grill or grill pan. If you don’t have a grill pan, baking it works just as well!

Kimchi bowls

When the tempeh is cooked, assemble the bowls with these components:

  • Cooked brown rice. My pick is short grain brown rice, but long grain brown rice, cauliflower rice, or even quinoa would work just as well here.
  • Kimchi! It adds a fantastic tangy, spicy pop of flavor. I use store bought kimchi to make this bowl easy to put together.
  • Cucumber ribbons and red cabbage. For crunch! Steamed asparagus or snap peas or roasted broccoli would also be good additions.
  • Avocado. Because it just makes everything better.
  • And lots of peanut sauce! My simple recipe is easy to stir together, and it’s creamy, spicy, sweet, and savory. Yum!

Finish your bowls with sesame seeds, Thai chiles, microgreens, and a big squeeze of lime juice. Then, dig in!

Kimchi bowls

Even if you’re not a tempeh fan, I urge you to try it in this recipe! However, if you’d like to use another protein here, baked tofu or roasted chickpeas would both be great.

Kimchi bowls

If you love this recipe…

Try this rice bowl, this quinoa bowl, this buddha bowl, or these soba noodles next. Then, check out this post for more healthy dinner ideas and this post for some 2020 meal prep inspiration. Happy cooking!

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Kimchi Brown Rice Bliss Bowls

rate this recipe:
5 from 11 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 2 to 3
These healthy vegan kimchi bowls are so delicious and fun to eat! If you're making them ahead, save the avocado to add at the last minute.


  • 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


  • 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.


*I like Mother In Law's Vegan Kimchi. It's easy to find at Whole Foods and most natural grocery stores. If you're vegan or vegetarian, be sure to read the label as many kimchi contain fish products.



5 from 11 votes (7 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Mickey S

    5 stars
    This was Delicious. I found it to be a bit salty from the 1/4 cup Tamara and plan to half that next time but that’s just my low salt preference. Really yummy!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mickey, I’m so glad you loved the bowls!

  2. Cheryl

    Is it possible to get the nutritional value profiles for your recipes? Calories fat protein and fiber specifically. It is the one drawback from your cookbook everything else is fantastic

    • Phoebe Moore (L&L Recipe Developer)

      Hi Cheryl, we don’t calculate nutrition facts for our recipes. The best way to get nutrition estimates for them is to use an online nutrition calculator like MyFitnessPal. So glad you’re enjoying the recipes!

  3. Rachael

    This looks great, but we have a peanut allergy in the house. Any recommendations for an alternative sauce?

    • Jeanine Donofrio

      Hi Rachael, I would use cashew butter if cashews are ok.

  4. Maria R

    5 stars
    Oh my….this was delish! Even my carnivorous husband liked it!

  5. Jen

    5 stars
    I’ve made this twice this week. This dish is so tasty. I added our homemade quick pickled radish and red onion and as suggested, added ginger and garlic to the peanut sauce. My husband and I love this one. Thank you for the recipe!

    • Jeanine Donofrio

      I’m so glad you both loved it!

  6. Jade

    5 stars
    I made this tonight and loved it! I made enough to eat it for a few days. So I look forward to a yummy and easy week of low prep dinners! I had to substitute Almond Butter in for the Peanut Butter and it was delicious! I can’t wait to make this for my mom when she comes to visit. 🙂

  7. Molly

    I made this tonight and everyone loved it. Added edamame and julienned carrots. Yum!

  8. Jeanine Donofrio

    I’m so glad you enjoyed the bowls!

  9. Jessie

    My husband and I made this dish this past weekend – it is amazing!! We added roasted cauliflower and broccoli – so good. Will be making again soon for sure – thank you!!

  10. Sabrina from

    another great recipe, thank you, my diet encourages kimchee, but, well, better to eat it with other ingredients

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.