Healthy Vegan Bibimbap Recipe (Korean Bowl)
Colorful veggies meet cooked rice and a spicy homemade miso sauce in this healthy vegan Bibimbap recipe! Made with accessible ingredients, it’s suitable for weeknights and meal prep — find exact instructions in our free Week of Bowls eBook.
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
Instructions
Prepare the rice
- Cook the rice according to package directions. Once done, set it aside.
Roast the kale
- Preheat your oven to 400°F/200°C and line a large baking sheet with a piece of parchment paper.
- Toss kale with a pinch of salt and pepper in a bowl. Using your wet hands, massage the seasoning into the kale. This will help the seasoning stick and crisp up the kale!
- Arrange the kale leaves in a single layer and place the baking sheet in the oven. Roast for around 10-15 minutes, until it’s lightly browned and crispy.
Sauté veggies
- While the kale is roasting, preheat a large sauté pan over medium heat. Add mushrooms and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the mushrooms have cooked down and turned golden-brown.
- Stir in soy sauce and cook for another minute, just until the soy sauce gets bubbly.
Make the sauce
- In a small saucepan, bring miso and water to a gentle simmer and cook for 3-5 minutes, stirring constantly. Once the mixture has thickened up slightly, stir in the rest of the ingredients.
Assemble & enjoy
- Once all ingredients are ready, assemble them into bowls. Start by layering the rice on the bottom and top with crispy kale, sautéed mushrooms, fresh carrots, red bell peppers and red cabbage.
- Top with fresh cilantro, sesame seeds and spicy miso sauce. Enjoy!
Notes
- *this depends on your desired flavor and consistency.
- For more Korean flavors, add Kimchi, Gochujang or toasted sesame oil to your Bibimbap.
- Find veggie replacement tips in the article above and feel free to add marinated tofu or tempeh to your bowl for extra protein!
Nutrition
Calories: 351kcal | Carbohydrates: 63g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 912mg | Fiber: 15g | Sugar: 14g