This Kimchi Yogurt Grain Bowl layers creamy greek yogurt, tangy kimchi, and crispy chickpeas over warm brown rice for a bowl that feels both cozy and bright. It comes together from mostly pantry and fridge staples, which makes it a reliable pick when the week gets loud and you still want something satisfying on the table.
About 45 minutes start to finish, most of it hands-off while the brown rice simmers.
Per serving (makes 2): 497 cal · 23.0g protein · 55.3g carbs · 22.3g fat
Ingredients
- 1 cup brown rice
- 1 cup greek yogurt
- 1/2 cup kimchi
- 1 cup chickpeas
- 1/2 cup avocado
- 1 cup cucumber
- 1 tbsp sesame seeds
- 1 tbsp olive oil
Instructions
- Cook brown rice and divide between two bowls.
- Rinse and drain chickpeas, then warm in olive oil until crisp.
- Slice cucumber and avocado into thin pieces.
- Top rice with greek yogurt, kimchi, chickpeas, cucumber, and avocado.
- Finish with a sprinkle of sesame seeds and serve.
Meal prep & storage
Cook a double batch of brown rice and crisp the chickpeas ahead, then store each in separate airtight containers in the fridge for up to 4 days. Keep the yogurt, kimchi, cucumber, and avocado unassembled until serving so the textures stay fresh. Reheat the rice and chickpeas in the microwave or a skillet with a splash of water, then build the bowl cold-on-warm right before eating.
Swaps
Swap brown rice for farro, quinoa, or short-grain white rice depending on what you have on hand. For a dairy-free version, use a thick coconut or almond yogurt in place of greek yogurt. You can also trade the chickpeas for crispy tofu cubes or shredded rotisserie chicken to change up the protein while keeping the bowl's tangy, crunchy character intact.
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