Sheetpan Bibimbap-Inspired Veggie Bowls
with Portabello Mushrooms and Sesame Eggs
Inspired by Korean bibimbap, this rice bowl has a it all, including savoury roasted vegetables and meaty mushrooms. There's a burst of flavour in every bite.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Portobello Mushroom
¾ cup
Jasmine Rice
2 unit(s)
Egg
(Contains Egg)
1 unit(s)
Zucchini
1 unit(s)
Carrot
2 unit(s)
Green Onion
4 tbsp
Gochujang
(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Sesame Oil
(Contains Sesame)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Quarter zucchini lengthwise, then cut into 1/2-inch pieces.
- Halve mushroom caps and stems, then cut into 1/2-inch-thick slices.
- Cut green onion whites into 1-inch pieces. Thinly slice remainder.
- Add carrots, zucchini, mushrooms, green onion whites, sesame oil, half the soy sauce and 1 1/2 tsp (3 tsp) oil to a parchment-lined baking sheet (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per sheet.). Season with salt and pepper, then toss to coat.
- Roast, in the bottom of the oven, until beginning to soften, 12-15 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Add sesame seeds to an unlined baking sheet. Toast, in the top of the oven, stirring halfway until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn.)
- Combine gochujang, and remaining soy sauce in a small bowl.
- Once veggies have been roasting for 12-15 min, remove from oven and stir. Make two 3-inch wide wells (four wells for 4 ppl).
- Drizzle 1/4 tsp oil into each well then crack an egg over top. Season with salt and pepper.
- Continue roasting until veggies are tender-crisp and eggs are done to desired likeness, 5-8 min.
- Fluff rice with fork, then stir in half of the gochujang sauce mixture and half of the sesame seeds.
- Add mayo to remaining gochujang sauce mixture. Stir to combine.
- Divide rice, veggies and eggs between bowls.
- Drizzle gochujang-mayo over top.
- Sprinkle remaining sesame seeds and remaining green onions over top.