HP – Korean Vegan Bibimbap Bowl

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A beautiful bowl of crunchy veg, tofu, drizzled with a peanut butter glaze? This vegan Korean bibimbap bowl is amazing!

Cuisine:Asian, Korean

Diet: dairy-free, egg-free, vegan

Prep Time:10

Cook Time:35

Total Time:45

Servings:2 servings

Calories:606kcal

Get Recipe Ingredients

Cook sushi rice according to package instructions. Once it's ready, add 2 tsp of sesame oil and mix.
⅔ cup sushi rice, 3 tsp sesame oil
Cut tofu into 2 cm/1 inch cubes.
9 oz tofu
Grate the carrot.
1 carrot
Cut cucumber into slices.
1 cucumber
Cut radish into slices.
2 radishes
Cut the zucchini into sticks.
1 zucchini
In a small bowl add peanut butter, sugar, ½ tsp sesame oil, 6 tbsp water and 1 ½ tbsp soy sauce. Mix until combined. Add salt to taste. If necessary, add extra water.
3 tsp sesame oil, 2 ½ tbsp peanut butter, 2 tsp sugar, 3 ½ tbsp soy sauce
In a small non-stick pan add ½ tsp of sesame oil and the zucchini sticks. Cook until they soften, about 1-2 minutes. Add the bean sprouts, 1 tbsp of soy sauce, plus a pinch of salt. Cook until the bean sprouts are tender and translucent, about 1 minute.
1 cup bean sprouts
To serve, add rice to a bowl and top with tofu, carrot, cucumber, radish, zucchini with bean sprouts and kimchi. Drizzle remaining 1 tbsp soy sauce to season (½ tbsp per serving). Serve with peanut sauce and lemon wedges if using.
¼ cup kimchi, Lemon wedges

Nutrition Facts

HP – Korean Vegan Bibimbap Bowl

Amount per Serving

Calories

606

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Sodium

1809

Potassium

870

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

5411

108

Vitamin C

Calcium

237

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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