Spicy Bibimbap-Style Rice Bowls
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Spicy Bibimbap-Style Rice Bowls

Spicy Bibimbap-Style Rice Bowls

with Plant-Based Protein, Zucchini and Carrots

Our take on the popular Korean rice bowl is packed with veggies, rice and plant-based protein. Finish it with a spicy-sweet sesame sauce, then stir all these vibrant ingredients together.

Tags:
Veggie
Spicy
Allergens:
Sesame
Soy
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Plant-Based Burger Patty

¾ cup

Jasmine Rice

200 g

Zucchini

170 g

Carrot

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp

Gochujang

(Contains Soy, Wheat)

2 unit

Green Onion

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Honey

2 tsp

Sriracha

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories770 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate102 g
Sugar18 g
Dietary Fiber7 g
Protein26 g
Cholesterol0 mg
Sodium1700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Medium Bowl
Peeler
Baking Sheet
Parchment Paper
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Prep and make sauce
2

Meanwhile, peel, then cut carrot into 1/4-inch matchsticks. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Stir together gochujang, half the honey and half the soy sauce in a medium bowl.

Roast veggies
3

Add zucchini, carrots and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 9-12 min.

Toast sesame seeds
4

Meanwhile, heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on sesame seeds so they don't burn!) Transfer sesame seeds to a plate.

Cook plant-based protein
5

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.** Remove from heat, then add remaining soy sauce, remaining honey and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper, then stir to combine.

Finish and serve
6

Stir half the sesame seeds into the medium bowl with sauce. Sprinkle remaining sesame seeds over veggies. Fluff rice with a fork. Season with salt and stir in half the green onions. Divide rice between bowls, then top with plant-based protein and veggies. Drizzle with spicy sesame sauce, then drizzle with sriracha, to taste. Sprinkle remaining green onions over top.

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