Vegetarian Bibimbap Bowls with Winter Veg

Name: Vegetarian Bibimbap Bowls with Winter Veg
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Korean
Ingredients: 3/4 cup rice (any variety) (measured uncooked); 2-4 eggs (- depending on whether you would like 1 or 2 eggs per bowl); 2 cups broccoli (chopped into small florets (160-190 grams)); 2 ½ cups mushrooms (sliced (170-200 grams)); 1 medium-large carrot; 4 big handfuls baby spinach; 2 spring onions; 1 tbsp sesame seeds; 3 tbsp tamari (or gluten free soy sauce); 1 tbsp sesame oil; 1 tsp garlic powder; coconut, macadamia or olive oil (for cooking); salt and pepper; kimchi or sauerkraut (to serve); 1/2 cup rice vinegar ((can substitute apple cider vinegar)); 1/2 cup water; 2 tbsp honey or maple syrup; 3 tbsp sriracha sauce; 1/2 tsp garlic powder; 1 tbsp honey or maple syrup; 1 tsp sesame oil

Instructions

Prep:25minCook:20min

Vegetarian bibimbap bowls piled high with winter vegetables for a healthy dinner. To top it all off, add that essential runny egg so you’ve got a delicious yolk to stir through the mix. Gluten free and dairy free.

Updated at: Mon, 09 Dec 2024 07:29:43 GMT