Kimchi Macro Bowl

Kimchi Macro Bowl | Feed Your Glow
Hey there, I'm Sua.

I'm a wellness + clarity coach, educator, and unshakable optimist dedicated to helping you stay on track with looking and feeling your best, not snoozing on your big life goals, and building a life that actually aligns with who you are and what you want.

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This kimchi macro bowl is simple, delicious, and so versatile. It’s easy to throw together for easy meals when you’re short on time.

In this bowl, I added nutty quinoa, blanched kale, creamy avocado, kimchi, and organic toasted nori drizzled with tahini tamari ginger dressing. Seriously the dreamiest.

Prep all the ingredients you love at the beginning of the week, then mix-and-match throughout the rest to save tons of time, energy, and effort. Have fun with it! Instead of quinoa, opt for brown rice, farro, or amaranth. Then throw in different pickled, grilled, and blanched veggies. The combinations are endless.

If you give this kimchi macro bowl a try, or have any questions, let me know in the comments below or DM or tag me @feedyourglow, hashtag #feedyourglow on IG. Enjoy!


Kimchi is a fermented food with a long list of health benefits. Loaded with probiotics, it boosts the digestive enzymes needed for optimal digestion.


½ cup quinoa

8-ounce bunch of kale, separated from the stems (torn into large pieces)

1 avocado, peeled and sliced

1 cup chopped kimchi


¼ cup tahini

2 tablespoons sesame oil

2 tablespoons tamari

1-2 tablespoons rice vinegar

1 teaspoon fresh grated ginger

1-2 teaspoon maple syrup or honey, optional

1 fresh garlic clove, optional

Filtered water, to thin


Sliced scallions

Sesame seeds

Organic nori sheets, toasted


Bring two cups of salted water to a boil, then add the quinoa. Cover the pot and allow it to simmer over low heat for around 15-20 min.

Let it rest, then cover it for an additional five minutes.

Fluff the quinoa with a fork.

In a small bowl, whisk together the tahini, tamari, ginger, garlic (optional), vinegar, and maple syrup until it’s smooth. Then whisk in the sesame oil.

Add 1-2 tablespoons of filtered water to thin, if needed, until desired consistency.

Place the kale in boiling water and cook it over medium heat for around 4-5 minutes, or until the kale is tender.

Separate the quinoa into two bowls.

Divide the kale and place it on top of the quinoa. Then arrange the additional toppings to each bowl.

Drizzle the tahini tamari ginger dressing on top.

Kimchi Macro Bowl | Feed Your Glow

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