Veggie Packed Bibimbap Bowls (Vegan, Gluten Free)

This vegan and gluten-free bibimbap bowl recipe is a healthy option for lunch or dinner! Packed with brown rice, vegetables, and a spicy Korean sauce. You can get so creative with all the toppings and protein combinations!

THE RECIPE

INGREDIENTS

1/2 cup brown rice uncooked
1-2 teaspoons sesame oil
1 32 oz package shiitake mushrooms
1 cucumber julienned
1 carrot julienned
4 cups spinach
1/2 cup mung bean sprouts
1/8 cup green onions
1/2 tablespoon sesame seeds
4 tablespoons gochujang sauce*

Toppings (optional):

Liquid aminos
Sriracha
Kimchi

INSTRUCTIONS

Bring 1 cup water in a small pot to a rolling boil on high heat
Rinse brown rice in strainer for 30 seconds
Put uncooked rice in water and reduce to low-medium heat. Put a lid on the pot and let simmer.
Heat sesame oil in small pan over medium heat. When hot, add mushrooms.
Once mushrooms are tender, remove from pan and add spinach
Keep mixing spinach until wilted
Peel cucumber and carrot and slice into small matchsticks
Chop green onion
When rice is fully cooked, all water should be absorbed. Fluff with fork.
To assemble bowls, add rice, then place veggies on top.
Spoon the gochujang sauce in the middle.
Top with sesame seeds, soy sauce, and Sriracha (optional)