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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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!
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
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
- 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.
- To skillet, add remaining 1 tbsp oil. Add mushrooms and sauté until brown and fragrant, about 5 minutes.
- In a small bowl, whisk together all sauce ingredients plus 2 tbsp water. Set aside.
- Assemble bowls: Divide rice, tempeh, spinach, bean sprouts, mushrooms, carrots, cucumber, cabbage and seaweed evenly among 6 bowls. Drizzle each sauce.
- Serving Size 1/6 of recipe
- Calories 488
- Carbohydrate Content 66 g
- Cholesterol Content 0 mg
- 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