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.
2-4eggs- depending on whether you would like 1 or 2 eggs per bowl
2cupsbroccolichopped into small florets (160-190 grams)
2 ½cupsmushroomssliced (170-200 grams)
1medium-largecarrot
4big handfulsbaby spinach
2spring onions
1tbspsesame seeds
3tbsptamari or gluten free soy sauce
1tbspsesame oil
1tspgarlic powder
coconut, macadamia or olive oilfor cooking
salt and pepper
kimchi or sauerkrautto serve
For pickling the carrot:
1/2cuprice vinegar(can substitute apple cider vinegar)
1/2cupwater
2tbsphoney or maple syrup
Bibimbap sauce:
3tbspsriracha sauce
1/2tspgarlic powder
1tbsphoney or maple syrup
1tspsesame oil
Instructions
If you’d like to have pickled carrots, start this recipe a day or two before so the carrots have time to pickle. To make the pickle: cut the carrot into matchsticks. Combine vinegar, water and maple syrup in a saucepan and bring to the boil, allow to bubble for 1 minute then cool for 5 minutes. Pack the carrot sticks into a container/jar and pour over the liquid. Pop in the fridge.
To start the bibimbap: prepare rice according to packet instructions. While the rice is cooking, you can start to cook the vegetables.
Get your sauces ready: make the vegetable stir-fry sauce by combining the tamari/soy-sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder and 2 tablespoons of water, plus a little salt and pepper to taste. Make the bibimbap sauce by combining the sriracha, ½ teaspoon garlic powder, 1 tablespoon maple syrup and 1 teaspoon sesame oil.
Take a fry pan and add a teaspoon of your chosen cooking oil. Add the broccoli to the pan, and sauté over a moderate heat for 3 minutes or until softened. As the broccoli is cooking, add 2 tbsp of the stir-fry sauce to the pan. Once the broccoli is done, slide it off onto a plate and set aside (you could put this in a very low-heat oven to keep warm).
Repeat the stir-fry process for the sliced mushrooms and the spinach, cooking each until softened and splashing through some stir-fry sauce.
Once the rice and all of the vegetables are cooked, arrange into two bowls. Add a serve of kimchi/sauerkraut and pickled carrot. Finally, fry up your eggs, keeping the yolks soft and runny. Slide them onto the top of the bowls.
Garnish bowls with bibimbap sauce, chopped spring onion and sesame seeds. Enjoy!
Notes
*Pickling the carrot is optional. You can just cut the carrot into matchsticks and add to the bowls raw! They’ll still offer lots of crunch and taste.*Kimchi can often have fish and/or anchovy paste added to it, so it may not be vegetarian. You can swap this to a sauerkraut which should be totally vegetarian-friendly (but be sure to check the ingredients list when purchasing).*Feel free to play around with the vegetables used in these bibimbap bowls - you could use other vegetables like zucchini, cauliflower or green beans.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!