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Vegan Korean Bibimbap Bowl
Vegan Korean Bibimbap Bowl

Vegan Korean Bibimbap Bowl
A vibrant and nutritious Korean-inspired mixed rice bowl with assorted vegetables and tofu.
Vegan Korean Bibimbap Bowl

To provide a balanced meal with a good mix of protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     brown rice
  • 150
    g
     tofu
  • 100
    g
     spinach
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     shiitake mushroom
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 2
    clove
     garlic
  • 1
    tbsp
     gochujang
  • 1
    tbsp
     sesame seed
Preparation Time: 40 minutes
Vegan Korean Bibimbap Bowl
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Slice the tofu into cubes and pan-fry until golden brown.
  3. Blanch the spinach in boiling water for 1 minute, then drain.
  4. Julienne the carrot and zucchini.
  5. Sauté the shiitake mushrooms with minced garlic in sesame oil until tender.
  6. In a bowl, mix soy sauce and gochujang to create a sauce.
  7. Assemble the bowl by placing rice at the bottom, then arrange tofu, spinach, carrot, zucchini, and mushrooms on top.
  8. Drizzle with the sauce and sprinkle sesame seeds over the top.
Nutrition Per Serving 753 g Per 100g
Energy 900 kcal 120 kcal
Protein 30 g 4.0 g
Fibre 12 g 1.6 g
Salt 3 g 0.4 g
Sugar 10 g 1.3 g
Carbohydrates 120 g 15.9 g
Fat 30 g 4.0 g
  • 200
    g
     brown rice
  • 150
    g
     tofu
  • 100
    g
     spinach
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     shiitake mushroom
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 2
    clove
     garlic
  • 1
    tbsp
     gochujang
  • 1
    tbsp
     sesame seed
1
Servings
0

Cook the brown rice according to package instructions.

Slice the tofu into cubes and pan-fry until golden brown.

Blanch the spinach in boiling water for 1 minute, then drain.

Julienne the carrot and zucchini.

Sauté the shiitake mushrooms with minced garlic in sesame oil until tender.

In a bowl, mix soy sauce and gochujang to create a sauce.

Assemble the bowl by placing rice at the bottom, then arrange tofu, spinach, carrot, zucchini, and mushrooms on top.

Drizzle with the sauce and sprinkle sesame seeds over the top.

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