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Clean Make-Ahead Bibimbap Bowl Recipe - Clean Eating Magazine

Bibimbap Bowl

Sometimes referred to as “the mother of all bowls,” the Korean-born bibimbap is the ultimate savory dish and also works incredibly well tucked into a burrito for on-the-go eating.
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Bibimbap Bowl recipe

Tip: In lieu of bowls, use ingredients to make a bibimbap burrito to take on the go. In the center of a full sheet of roasted seaweed, top with your choice of ingredients and sauce, then roll and take to go!

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 2 tbsp sesame oil, divided   

  • 10 oz organic tempeh, cut into thin strips  

  • 3 cloves garlic, minced 

  • 2 tbsp reduced-sodium soy sauce 

  • 2 tbsp pure maple syrup 

  • 3 cups thinly sliced shiitake mushrooms 

  • 4 cups cooked brown rice 

  • 1½ cups steamed spinach 

  • 3 cups bean sprouts 

  • 3 large carrots, grated 

  • ½ large cucumber, grated 

  • ¼ red cabbage, thinly sliced 

  • 1/3 oz roasted seaweed sheets, cut into strips

Sauce

  • ¼ cup gochujang paste

  • 3 tbsp rice vinegar 

  • 2 tbsp sesame oil 

  • 2 tbsp toasted sesame seeds 

  • 1 tbsp pure maple syrup 

  • 2 cloves garlic, crushed 

Preparation

1. In a medium skillet on medium-high, heat 1 tbsp oil. Add tempeh and cook for about 6 minutes, flipping once, until golden brown. Add garlic and cook until fragrant, about 1 minute. Add soy sauce and maple syrup. Transfer tempeh to a plate.

2. To skillet, add remaining 1 tbsp oil. Add mushrooms and sauté until brown and fragrant, about 5 minutes.

3. In a small bowl, whisk together all sauce ingredients plus 2 tbsp water. Set aside.

4. Assemble bowls: Divide rice, tempeh, spinach, bean sprouts, mushrooms, carrots, cucumber, cabbage and seaweed evenly among 6 bowls. Drizzle each sauce.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 488
  • Carbohydrate Content: 66 g
  • Fat Content: 17.5 g
  • Fiber Content: 9 g
  • Protein Content: 20.5 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 717 mg
  • Sugar Content: 17 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 7 g