Bibimbap Bowls

NUTRITION FACTS
Raise your hand if you love a hearty grain
bowl. (Same.) But sometimes we SAUCE
even reach our quinoa limit. Shake things 73 CALORIES
up with these bibimbap bowls, which are
2G FAT
nourishing, satisfying and easy to
assemble. 11G CARBS
Bibimbap (which translates to “mixed
3G PROTEIN
rice”) is a Korean rice dish piled high with
toppings like sautéed vegetables, 8G SUGARS
kimchi, gochujang and egg. You can think BOWLS
of this version as an ode to the traditional
meal—we swapped the meat and egg for 440 CALORIES
mushrooms to make it vegan, but kept the 7G FAT
crunchy, spicy veggies and irresistible
flavor profile. Pass the soy sauce, please. 85G CARBS

12G PROTEIN

Directions

1. MAKE THE SAUCE: In a medium bowl, whisk together the gochujang, rice
vinegar, honey, tamari, and sesame oil. Set aside.

2. MAKE THE BOWLS: In a medium pot, cover the rice with 5 cups water. Bring to
a simmer over medium heat. Cover the pot, reduce the heat to low and simmer
until the rice is tender and the water is absorbed, 35 to 40 minutes. (Alternatively,
cook the rice according to the package directions.)

3. While the rice cooks, heat a medium skillet over medium heat. Add ½
tablespoon of the sesame oil and the mushrooms. Cook the mushrooms until
they’re tender and browned, 7 to 8 minutes. Add the tamari and cook until it is
absorbed.

4. Transfer the mushrooms to a bowl. Add the spinach, garlic and remaining ½
tablespoon sesame oil to the skillet and sauté over medium heat until the spinach
is wilted, about 4 minutes.

5. When the rice is done, stir in the rice vinegar. Serve the rice topped with the
mushrooms, spinach, bean sprouts, cucumbers, and carrots. Garnish generously
with scallions, cilantro, sesame seeds and the prepared sauce.

PREP COOK- 10MIN COOK -1O MIN SERVES – 4 SERVINGS