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Vegetarian Korean Bibimbap Recipe (Cauliflower Rice Bowl)

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Vegetarian Korean Bibimbap Recipe (Cauliflower Rice Bowl)

Bibimbap is a Korean dish that has been my favorite for the years I have been going for body scrubs at our local Korean day spa. This is a vegetarian bibimbap recipe packed with healthy vegetables, kimchi, and fried eggs! A 25-minute Korean bibimbap bowl is easy to whip up and it’s also keto and paleo friendly. This recipe is enough for two people but can adjusted for more as needed.

Ingredients

The Base:

  • 12 ounces cauliflower rice
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon coconut aminos

Vegetables:

  • 1 cup matchstick carrots
  • 1 cup bean sprouts
  • 1 cup cucumber (julienned)
  • 2 cups spinach
  • 1 cup chopped zucchini
  • 4 medium scallions
  • 1 teaspoon toasted sesame oil (divided)
  • Sea salt (to taste)

Other Toppings:

  • 2-4 large eggs
  • Kimchi

Directions

  1. Heat a skillet over medium-high heat with 1 teaspoon sesame oil. Add in the cauliflower rice and cook until soft and toasted, about 5 minutes. Drizzle with coconut aminos. Remove and divide between two bowls.
  2. Wipe out the pan and add 1/4 teaspoon sesame oil and carrots. Sauté for about 30 seconds just until soft. Add a small pinch of salt. Remove from pan and set aside. Repeat with bean sprouts.
  3. To the same pan once you’ve removed the sprouts add in 1/2 teaspoon of sesame oil and spinach. Cook for about 1 minute or until wilted.
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