Vegan Vegetable Bibimbap

Name: Vegan Vegetable Bibimbap
Total time: 30 min
Yield: 2 Servings
Ingredients: 🥬 1 cup of spinach (blanched); 🥕 1/2 cup of carrots (julienned); 🥒 1/2 cup of zucchini (julienned); 🌱 1 cup of bean sprouts (blanched); 2 cups of cauliflower rice; 🧂 1 tablespoon of low-sodium soy sauce; 1 teaspoon of sesame oil; 1 tablespoon of vegan gochujang

Cost $6, save $8

Source: Recommended by CookPal

30 Min
2 Servings
$6

Vegan Vegetable Bibimbap

Cost $6, save $8

Source: Recommended by CookPal

30 Min
2 Servings
$6

INGREDIENTS

Vegetables
- 🥬 1 cup of spinach (blanched)
- 🥕 1/2 cup of carrots (julienned)
- 🥒 1/2 cup of zucchini (julienned)
- 🌱 1 cup of bean sprouts (blanched)
Grains and substitutes
- 2 cups of cauliflower rice
Seasonings
- 🧂 1 tablespoon of low-sodium soy sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of vegan gochujang

STEPS

Blanch all the vegetables.

Place the cauliflower rice in a bowl.

Arrange the prepared vegetables beautifully and add gochujang on top.

Sprinkle sesame oil and soy sauce, then mix well.

NUTRIENTS

Per 1 serving

🔥

200

Calories

12g
Protein
15g
Carbs
5g
Fats

💡 Tips

Use cauliflower rice to lower carbohydrate intake.Add extra high-protein ingredients (e.g., tofu) if desired.Adjust the cooking level of vegetables to suit individual texture preferences.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.