Spiralized Vegetarian Bibimbap with Quinoa

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Spiralized Bibimbap

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.

Spiralized Bibimbap

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.

Spiralized Bibimbap

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


Spiralized Vegetarian Bibimbap with Quinoa

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 2


  • 1/3 cup dry quinoa
  • 1 cup water
  • 3 teaspoons sesame oil
  • 1/2 large carrot peeled, Blade D, noodles trimmed
  • salt to taste
  • 1 cup bean sprouts
  • 1.5 cups Asian mushrooms or mushrooms of choice
  • 2 cups spinach
  • 1 teaspoon minced garlic
  • 1 large zucchini Blade D, noodles trimmed
  • 2 whole eggs
  • sriracha to garnish


  • Place the quinoa and water in a small saucepan, cover and bring to a boil. Once boiling, reduce to a simmer and let cook for 10-15 minutes or until quinoa is fluffy. When done, fluff up with a fork and transfer to a bowl.
  • While quinoa is cooking, get a large tray or plate ready for assembling the bibimbap and set aside next to the stovetop. Or, just have a few plates ready to hold the various vegetables.
  • Place a large skillet over medium heat and add in 1 teaspoon of sesame oil. Add the carrots and season with salt. Cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.
  • Add the bean sprouts to the skillet, season with salt and cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.
  • Add in another teaspoon of sesame oil and add in the mushrooms and season with salt. Cook for 3-5 minutes or until mushrooms wilt. Transfer to the tray/plate and set aside.
  • Add in the last teaspoon of sesame oil and then add in the spinach, garlic and cook for 3 minutes or until wilted. Transfer to the tray/plate and set aside.
  • Add the zucchini noodles. Cook for 3-5 minutes or until cooked to your preference. Transfer to the tray/plate and set aside.
  • Now, it’s time to assemble! Portion out of all the veggies and quinoa into two separate bowls. Traditionally, it is served in a circular manner (like the picture.) Once all the vegetables are portioned into bowls, cook the eggs.
  • Heat the same large skillet over medium-high heat and crack in two eggs. Let cook for 3-5 minutes or until egg whites are set.
  • Top each bowl with the fried egg. Drizzle with sriracha and serve.

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Congrats on that huge accomplishment!! And yum! I love veggie bibimbap! I'm just weird and do it with scrambled eggs! haha
Ali Maffucci says:
That sounds delicious, I love that idea! Thanks :)
Karen says:
Hearty congratulations to you, Ali! This achievement is well deserved; your cookbook is marvelous. I'm thrilled for you, and equally thrilled to know that so many other people are loving the book as much as I do. Between its recipes and these on your blog, I can't keep up with you. But I'm having a wonderful time trying.
Lorna R. says:
(Insert high-pitch scream) Aaaaaaahhhhhhhhhh!!! (Insert Hug) Bounce up & down, bounce up & down. Look at one another for steady second or two deciding if this is real... It is. (Insert second high-pitch scream) Aaaaaaahhhhhhh!!! - ok ok, since i couldnt do this with you in person Ali, i had to write it out. I feel like we know each other on some level (as most fans & 'health' idols) & with news of an achievement like that, you deserve a reaction worthy of being given in person. Since i am not there, nor are you here, I emmulated it as best i could with words. I have to admit, i went to the local Barnes & Noble a week ago, & while there i asked if they had your cookbook. The sales lady said the computer shows only one left but it may have already been purchased. So it only makes sense you obtain this status. Your book is selling out in little ole West Virginia so i knew it must be doing pretty good. I am so happy for you!!! Now, back to the grindstone for book #2 (well, 3). Ok, at least AFTER the wedding. (Jk, you deserve time to soak this all in). Hard work pays off & dreams do come true. Thank you for reminding us. You are so deserving of this. Congrats! (PS-i will def b trying this recipe. What a great lunch idea for work!)
Alice says:
CONGRATS ALI!!!! That is a wonderful accomplishment. you have come so far in such a short amount of time!!! I am sure you are still glowing since you launched this wonderful news..... keep up the good work and keep those yummy recipes coming!!
Carly says:
Congratulations Ali! What great news in a month of great expectations! Lu will be marrying a New York Times best selling author! Ain't he the lucky one! I'm no longer eating grains and I'm also on a month long raw vegan challenge, so I can't give this recipe my highest rating...
Connie O says:
Congratulations. I love the cookbook, however my daughter took it to Fire Island with her, and it's not coming home any time soon or ever. They are all ( her house mates ) eating inspiralized dishes. So I will be purchasing a new one for myself. They have my Paderno I have your Inspiralizer. This Bibimbap looks great, making for dinner tonight,
Janice says:
Congratulations Ali! Wonderful news. I have been eating Paleo since May 1st so there aren't a lot of recipes in the book that I can use, but I'm hoping to do some alterations and try. Would love to see a Paleo book!
ruth detroit area says:
CONGRATULATIONS!! I'm not at all surprised that you're on the list, I'm just surprised at how quickly you got there! Can't wait to fix the recipe...everything of yours I've made so far has been delicious! I'm still waiting for a total stranger to stop me and strike up a conversation when they see me wearing the "I'd Inspiralize That" T-shirt!
Dianne Beach says:
Ali: CONGRATULATIONS!!!!!!!!!!!!!! I am so happy for you. What wonderful news, right? You know I find a lot of people who do NOT know about spiralizing vegetables. I think you with your cookbook and blog have brought this more to the forefront. I on the other hand had not heard about Bibimbap. Now, thanks to you I have. What an exciting time in your life this is. A best seller, a successful web site and a wedding around the corner. All the best to you and Lou. I hope you life happily ever after. Huggs
Lyn says:
Wow...such an accomplishment...All your talent and hard work has certainly paid off...We are all so proud of you... You deserve it!!! Keep up the great work. This recipe looks delicious...thanks
Lindsay says:
CONGRATS!!! So excited for you!!
ojailyn says:
Wow....such an accomplishment...all your talent and hard work has certainly paid off...we are all so proud...Keep up the GREAT work...This recipe sounds delicious..thanks
Jennifer says:
Congratulations on making the New York Times Best Seller List! I just bought a copy of your book, so maybe I'm one of the ones who pushed you up to 16. You completely deserve the success--your recipes are tasty, easy, and very, very well written. I joined a CSA this year, and I'm getting such good use out of it because of Inspiralized.
Pat says:
Congratulations! You have accomplished so much for a young woman! Good work!
Cheryl says:
Congratulations Ali couldn't be more pleased for you!!!
Erin R. says:
WOOHOO! Those words, my goodness. You get to say those words. "I'm a New York Times Bestselling Author." Dang it. I'm not even a writer and I want to say those words! So cool.
Geena says:
Congrats Ali! Such an awesome accomplishment for your wonderful book! Thats so great!
Lori says:
You go girl!!. Well deserved. I own a copy of your cookbook. I just gave a Spiralizer and copy of your cookbook as a gift to my young niece who is aspiring to be a sous chef :-) Does this mean that one of these days we just might be lucky enough to see volume II - Inspiralizing Like Crazy!
mrswattsfresh says:
Made this for lunch today and it was great!!
[…] Spiralized vegetarian bibimbap with quinoa <— This with a scrambled egg instead of a runny one is calling my name right […]
Stephanie says:
I know this is an older post, but I was googling bibimbap recipes and this came up! Can't wait to try to it. I'm going to replace the quinoa for cauliflower rice!
Michele Pryse says:
This turned out great - very much like the Bibimbap I order with a friend at our favorite Korean restaurant. I have a tip for cutting the cooking time down considerably: arrange the prepped mushrooms, carrots, and zucchini in rows in an electric skillet to cook. When they are nearly done clear space for the garlic and spinach. Fry the eggs in a separate pan. By all means serve with green tea. Wonderful, feel-good comfort food that leaves you feeling satisfied, not over full.
Michele Pryse says:
5 Stars!!!
Anonymous says:
site says:
I just wanted to reappropriate that and generate a feminist, far more aesthetically correct drawing on one of these T-shirts that absolutely everyone can have.

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