This healthy bibimbap uses spiralized vegetables and quinoa to create a nutrient dense version of this traditional Korean mixed rice bowl. Topped with vegetarian protein and colorful vegetables, this meal is satisfying and easy to make.
Spiralized Vegetarian Bibimbap with Quinoa
I’m the kind of person that loves a bunch of flavors and textures with every meal. If you follow along on Instagram, you know I love a good roasted veggie grain bowl – because I love all the different flavors of vegetables, fluffy grains, and dressing.
Bibimbap is a traditional Korean food that is a mixed rice bowl, usually topped with a fried egg on top, loaded with veggies and some sort of protein. Here, we’re using quinoa (and the egg!) for a complete protein source. The vegetables are all simply cooked in sesame oil and loaded onto the quinoa. It’s a simple and quick preparation!
This is a totally build-your-own kind of situation. If there’s a certain vegetable you don’t like or you want more hearty protein, you can top with tofu, chicken, or pork, for example. Traditionally, bibimbap uses white rice, so feel free to swap out your grain.
I love making bibimbap bowls and with the spiralizer, this is all easier – no shredded or grating carrots, everything happens quickly. Plus, the texture is better with spiralized veggies IMHO.
You’ll love this bibimbap and I hope it encourages you to discover more Korean foods and flavors!
Nutritional Information & Recipe