Vegetarian Bibimbap Bowl


Makes 12

Prep Time

20 Minutes


Recipe Preparation

  1. Sprinkle 1.5 tsp fine sea salt and gently rub the salt into each slice. Let sit at room temperature for at least 20 minutes or up to 1 hour.
  2. Squeeze out the water then do a quick sauté with avocado oil, garlic, and sesame oil. Sprinkle scallions and sesame seeds. Chill in the fridge.
    For the carrots, mung bean sprouts, and spinach:
  3. These vegetables have the same cooking steps but please cook them separately.
  4. Bring a large pot of water to boil and season with some salt. Hot water blanches the carrots for 2 minutes, bean sprouts for 2 minutes, and spinach for 30 seconds. Soak in cold water and squeeze out the liquid.
  5. In a big mixing bowl, season each vegetable item with salt, garlic, sesame oil, scallions, and sesame seeds.
  6. Taste and adjust the salt quantity. Chill in the fridge. I like to add a tablespoon of coconut aminos for extra flavor but that’s totally optional.

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