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vegetarian bibimbap bowls in white ceramic bowl with pickles

Vegetarian Bibimbap Bowls with Winter Veg

Vegetarian bibimbap bowls piled high with winter vegetables for a healthy dinner. To top it all off, add that essential runny egg so you’ve got a delicious yolk to stir through the mix. Gluten free and dairy free. 
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Course: Main Course
Cuisine: dairy free, gluten free, nut free, vegetarian
Prep Time: 25 minutes
Cook Time: 20 minutes
Pickling time for carrots: 8 hours
Total Time: 45 minutes
Servings: 2 bowls

Ingredients

  • 3/4 cup rice (any variety) measured uncooked
  • 2-4 eggs - depending on whether you would like 1 or 2 eggs per bowl
  • 2 cups broccoli chopped into small florets (160-190 grams)
  • 2 ½ cups mushrooms sliced (170-200 grams)
  • 1 medium-large carrot
  • 4 big handfuls baby spinach
  • 2 spring onions
  • 1 tbsp sesame seeds
  • 3 tbsp tamari or gluten free soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • coconut, macadamia or olive oil for cooking
  • salt and pepper
  • kimchi or sauerkraut to serve

For pickling the carrot:

  • 1/2 cup rice vinegar (can substitute apple cider vinegar)
  • 1/2 cup water
  • 2 tbsp honey or maple syrup

Bibimbap sauce:

  • 3 tbsp sriracha sauce
  • 1/2 tsp garlic powder
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil

Instructions

  • If you’d like to have pickled carrots, start this recipe a day or two before so the carrots have time to pickle. To make the pickle: cut the carrot into matchsticks. Combine vinegar, water and maple syrup in a saucepan and bring to the boil, allow to bubble for 1 minute then cool for 5 minutes. Pack the carrot sticks into a container/jar and pour over the liquid. Pop in the fridge.
  • To start the bibimbap: prepare rice according to packet instructions. While the rice is cooking, you can start to cook the vegetables.
  • Get your sauces ready: make the vegetable stir-fry sauce by combining the tamari/soy-sauce, 1 tablespoon sesame oil, 1 teaspoon garlic powder and 2 tablespoons of water, plus a little salt and pepper to taste. Make the bibimbap sauce by combining the sriracha, ½ teaspoon garlic powder, 1 tablespoon maple syrup and 1 teaspoon sesame oil. 
  • Take a fry pan and add a teaspoon of your chosen cooking oil. Add the broccoli to the pan, and sauté over a moderate heat for 3 minutes or until softened. As the broccoli is cooking, add 2 tbsp of the stir-fry sauce to the pan. Once the broccoli is done, slide it off onto a plate and set aside (you could put this in a very low-heat oven to keep warm).
  • Repeat the stir-fry process for the sliced mushrooms and the spinach, cooking each until softened and splashing through some stir-fry sauce.
  • Once the rice and all of the vegetables are cooked, arrange into two bowls. Add a serve of kimchi/sauerkraut and pickled carrot. Finally, fry up your eggs, keeping the yolks soft and runny. Slide them onto the top of the bowls.
  • Garnish bowls with bibimbap sauce, chopped spring onion and sesame seeds. Enjoy!

Notes

*Pickling the carrot is optional. You can just cut the carrot into matchsticks and add to the bowls raw! They’ll still offer lots of crunch and taste.
*Kimchi can often have fish and/or anchovy paste added to it, so it may not be vegetarian. You can swap this to a sauerkraut which should be totally vegetarian-friendly (but be sure to check the ingredients list when purchasing).
*Feel free to play around with the vegetables used in these bibimbap bowls - you could use other vegetables like zucchini, cauliflower or green beans.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!