The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Homemade kimchi is as easy as 1,2,3! Do you feel like your mood could use a boost? I know I feel that way. With the new year chugging along, I sometimes find myself slow to catch up. Power meals are a great source of mood-and-energy-boosting ingredients and are very simple to throw together.
For my Kimchi Cauliflower Rice Power Bowls, I use riced cauliflower, carrots, broccoli, sweet potato, a fried egg and my homemade kimchi. For an easy shortcut, you can use the tasty jarred and canned kimchi from Heinen’s, but when I have the time, I make it at home!
Kimchi is fermented cabbage and other assorted vegetables like, onions, carrots, radishes and scallions. It’s great for overall gut health and packed with vitamins, minerals and antioxidants. All-in-all, it’s a good and good for you food!
I like to add kimchi to omelets, on burgers or in salads for extra texture and flavor. It’s a very versatile accompaniment to many meals and its surely the star of these power bowls!
For the base of the power bowls, I used riced cauliflower. Heinen’s offers frozen, pre-riced cauliflower as well as a pre-riced frozen cauliflower, carrot and broccoli mixture, which is what I used as the base of these bowls. You can also find fresh, pre-packaged riced cauliflower in their Produce Department. This is where I picked up some sweet potato chunks to use as toppings for these bowls.
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For the Kimchi
- 5 lbs. Napa cabbage, cut into chunks
- ½ cup salt
- 8 cups water, enough to fully submerge the cabbage in a bowl
- 2 red bell peppers, diced
- 1 sweet onion, sliced thin
- 3 jalapenos, diced
- 1 bundle of scallions or green onions, chopped into chunks
- 1 whole bulb garlic
- ½ cup red pepper flakes
- ¼ cup water
For the Bowls
- Heinen's pre-riced frozen cauliflower, carrot and broccoli mixture
- Fried egg
- Sesame seeds
- Sliced radishes
- Sliced carrots
- Baked sweet potato chunks
- Chili oil
- Soy sauce or coconut aminos
For the Kimchi
- Place the cabbage, 1 diced red bell pepper, jalapenos and half of the sweet onion in a very large bowl. Mix the water and salt together and pour over the vegetables. Let them soak and sit at room temperature of 2 hours.
- While the vegetables soak, place the other red bell pepper, ½ of the onion, garlic, red pepper flakes, ½ of the green onions and water in a high-powered blender or food processor. Blend until a puree forms.
- Once the vegetables are done soaking, remove them from the water and pat dry. Add them back to the large bowl, pour the red pepper mixture over top and toss until everything is fully coated. Add the remaining scallions chunks.
- Fill small, sealable Mason jars with the kimchi, pushing down to firmly compress. Stuff each jar until it is completely full.
- Tightly secure the lids of the jars and let them sit at room temperature overnight or for up to two days. The longer the kimchi sits at room temperate the more sour it will become. Taste test it after the first day and if it is to your liking, pop the jars in the fridge.
Note: Kimchi can keep for a very long time if stored well. If the jars are airtight the kimchi could keep for up to a year!
For the Bowls
- Heat a couple Tbsp. of olive oil in a deep skillet and add one bag of the frozen cauliflower, carrot and broccoli rice mixture. Let it sauté on medium-high heat until all excess water is gone and the vegetable rice is tender.
- Add four whisked eggs to the skillet to cook along with the cauliflower rice. Move the eggs around until they are fully cooked and incorporated into the cauliflower rice.
- Add the cauliflower rice to a shallow bowl and top it with your choice of toppings and, of course, a hefty amount of your homemade kimchi.