Vegetarian Bibimbap Bowls

There’s nothing unhealthy about bibimbap, and it’s a brilliant excuse for cleaning out all those random veggies that you have lying around your fridge…you know you do! In this house, I look for dishes that are not only easy to make, and healthy, but are hearty as well. This is a take off many different recipes with the key being that it’s vegetarian, and actually does exclude kimichi (but that’s simply because I’m not a fan, don’t hate me)! But add all or take out, or find new ingredients, this dish is really another catch all bowl that has monster flavor!


  • 1 tbsp gochujang sauce (or red chile paste)
  • 1 tbsp sesame oil or avocado oil
  • 2 tsp soy sauce
  • 2 cups cooked white or brown rice
  • 2 tbsp rice vinegar
  • salt
  • 2 carrots, thinly shaved with a vegetable peeler
  • 1 pound mushrooms
  • 1 bag of spinach
  • 1 tbsp avocado oil
  • 2 to 4 eggs
  • 1 cup of mung bean sprouts
  • 3 radishes, thinly sliced
  • 1 tbsp sesame seeds


  1. In a small bowl, stir together the gochujang, sesame oil, soy sauce and 1 tbsp of water in a bowl and set aside.
  2. In a small bowl, combine the shaved carrots and 1 tbsp of vinegar to pickle while you cook.
  3. In a large skillet on medium heat, put 2-3 tbsp of sesame oil to heat. Add the mushrooms until browned, about 10 minutes.
  4. In another skillet, add 1 tbsp of oil and cook the spinach until wilted, about 5 minutes and set aside with cover to keep warm.
  5. When all ingredients are ready, add oil to skillet and fry up the eggs you want so the yolk is just a little runny, yum!
  6. To assemble, divide the rice among bowls. Top with sauteed mushrooms, spinach, carrots, bean sprouts, and radishes. Drizzle the sauce over the veggies and top with your fried eggs and sesame seeds.

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