Vegetarian Bibimbap Bowl
Servings
Makes 12
Prep Time
20 Minutes
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Ingredients
- 9 ea Zucchini, thinly sliced
- 9 ea Carrots, julienne
- 30 oz Bean Sprouts, rinsed and dried
- 30 oz Spinach
- 6 tsp Garlic
- 4 tsp Toasted Sesame Oil
- 12 Tbsp Coconut Aminos
- 9 oz Dates, Medjool, pitted
- 9 Tbsp Water
- 7 1/2 Tbsp Apple Cider Vinegar
- 6tsp Gochugaru
- 7 1/2 Tbsp Tomato Paste
- 6 Tbsp Coconut Aminos
- 1 1/2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 tsp Salt
- 3 tsp Toasted Sesame Oil
- 3 tsp Apple Cider Vinegar
- 4 1/2 Tbsp Avocado Oil
- 12 ea Eggs, large
- 8 cups Cauliflower rice
Recipe Preparation
- 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.
- 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: - These vegetables have the same cooking steps but please cook them separately.
- 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.
- In a big mixing bowl, season each vegetable item with salt, garlic, sesame oil, scallions, and sesame seeds.
- 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.
