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
Spiralized Vegetarian Bibimbap with Quinoa
Ingredients
- 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
Instructions
- 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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