This delicious and colorful vegan bibimbap bowl is packed with a variety of nutritious ingredients, from brown rice to fresh veggies, tofu and flavorful sauces. Give it a try and enjoy a healthy and satisfying meal!
OVERVIEW
- Prep Time : 5 – 10 minutes
- Cook Time : 30 – 40 minutes
- Total Minutes : 35 -50 minutes
- Servings: 2 – 3 Servings
- CALORIES: Approximately 350 to 355 kcal
INGREDIENTS
- 1 cup brown rice (185 g), dry
- 2 cups kale (40 g), thinly sliced
- 3 cups white mushrooms (200 g), chopped
- 1 tbsp soy sauce
- 1 medium carrot, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 oz red cabbage, thinly sliced (85 g)
- ½ cup fresh cilantro, roughly chopped (0.3 oz / 8 g)
- 1 tbsp sesame seeds
- Pinch of salt and pepper
Spicy Miso Sauce
- 4 tbsp miso paste
- ½-1 cup water (120-240 ml)*
- 1 tbsp rice wine vinegar
- 1 tbsp fresh ginger, grated
- ½ tsp cayenne
- 1 garlic clove
DIRECTIONS
- Cook the rice according to package directions and set it aside once done.
- Preheat the oven to 400°F/200°C and line a large baking sheet with parchment paper.
- Toss the kale with a pinch of salt and pepper in a bowl, and massage the seasoning into the kale with wet hands.
- Arrange the kale leaves in a single layer on the prepared baking sheet and roast for 10-15 minutes until crispy and lightly browned.
- While the kale is roasting, preheat a large sauté pan over medium heat and add mushrooms. Season with salt and pepper, and cook for 6-8 minutes until they have cooked down and turned golden-brown.
- Stir in soy sauce and cook for another minute until the sauce gets bubbly.
- In a small saucepan, bring miso and water to a gentle simmer and cook for 3-5 minutes, stirring constantly. Then, stir in the rest of the ingredients to make the sauce.
- To assemble, layer the rice on the bottom of the bowls and top it with crispy kale, sautéed mushrooms, fresh carrots, red bell peppers, and red cabbage. Top with fresh cilantro, sesame seeds, and spicy miso sauce, and enjoy your nutritious and flavorful vegan bibimbap bowl!
