Funk Bowl Recipe

Cook rice and quinoa (if not pre-cooked)

Rinse 1 cup short-grain brown rice and 1/2 cup quinoa under cold water. Cook rice in 2 cups water (or per package) until tender, about 40–45 minutes for brown rice. Cook quinoa in 1 cup water for 15 minutes until water is absorbed. Once cooked, fluff and cool slightly. Combine to yield about 2 cups cooked rice and 1 cup cooked quinoa; keep warm or at room temperature.

Prepare vegetables while grains cook. Rinse and dry mixed greens. Thinly shred red cabbage, julienne or shred the carrot, slice cucumber into thin half-moons, and slice scallions. If using frozen edamame, thaw and cook briefly per package, then drain. Toss these components together or keep separate for assembly.

Prepare tofu or chicken

If using tofu: press a block for 15–30 minutes to remove excess water, then cut into 3/4–1-inch cubes. Toss cubes with 1/2 tsp soy sauce and 1 tsp neutral oil. Pan-fry in a nonstick skillet over medium-high heat until golden on all sides, about 8–10 minutes. If using chicken: season 8 oz chicken breast with salt and pepper and pan-sear 4–5 minutes per side until cooked through, then slice thinly. Keep warm.

Toast sesame seeds in a small dry skillet over medium heat until fragrant and lightly browned, about 2–3 minutes, shaking the pan. Chop peanuts or cashews if using. Set toppings aside.

Make the dressing

In a small bowl or jar, whisk together 1 tbsp white miso paste, 1 tsp grated ginger, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 2 tbsp neutral oil, 1 tsp honey or maple syrup, 1 tbsp fresh lime juice, and 1–2 tbsp warm water to thin as needed. Add red pepper flakes if using. Taste and adjust: add a pinch of salt or more lime for brightness, more honey for sweetness, or more soy for saltiness. Aim for a balanced sweet-salty-tangy profile.

Select your fermented item: kimchi, sauerkraut, or pickled beets. Drain excess liquid well to avoid watering down the bowl. If kimchi or sauerkraut pieces are large, chop roughly to bite-sized pieces (about 1-inch). Reserve about 1 cup total ferment per bowl.

Assemble the Funk Bowl

Divide 2 cups cooked rice and 1 cup cooked quinoa between two bowls (about 1 cup rice + 1/2 cup quinoa per serving). Arrange greens and vegetables on top or to the side: about 1 cup mixed greens and 1/2 cup shredded cabbage, 1/2 cup carrot, 1/2 cup cucumber, and 1.5 tbsp edamame per bowl. Add protein (4 oz tofu or chicken per bowl). Add 1/2 cup of your chosen fermented item per bowl.

Drizzle about 2 tbsp of the ginger-miso-sesame dressing over each bowl (adjust to taste). Sprinkle with toasted sesame seeds (1/2 tbsp per bowl), crushed nuts (1 tbsp per bowl if using), chopped cilantro (1 tbsp per bowl if using), and scatter sliced scallions. Season lightly with sea salt and freshly ground black pepper to taste.

Serve immediately so textures (warm grains, crunchy veggies, tangy ferment) contrast. Leftover dressing can be refrigerated for up to 5 days; fermented items keep separately in the fridge.