Spiralized Vegetarian Bibimbap with Quinoa
Try this Spiralized Vegetarian Bibimbap with Quinoa recipe, or contribute your own.
Try this Spiralized Vegetarian Bibimbap with Quinoa recipe, or contribute your own.
- salt to taste
- 1 cup water
- 1 teaspoon minced garlic
- 2 whole eggs
- 2 cups spinach
- 3 teaspoons sesame oil
- 1 cup bean sprouts
- 1.5 cups asian mushrooms (or mushrooms of choice)
- sriracha to garnish
- 1/3 cup dry quinoa
- 1/2 large carrot peeled, blade d, noodles trimmed
- 1 large zucchini blade d, noodles trimmed
- Carbohydrate 282.330247086791 g
- Cholesterol 423 mg
- Fat 25.9036388549122 g
- Fiber 84.6656418580974 g
- Protein 48.8064122344825 g
- Saturated Fat 5.29055011617436 g
- Serving Size 1 1 Serving (3403g)
- Sodium 2005.55592107102 mg
- Sugar 197.664605228694 g
- Trans Fat 6.79227053418348 g
- Calories 1099 calories
Step-by-step
- Place the quinoa and water in a small saucepan, cover and bring to a boil.
- Once boiling, reduce to a simmer and let cook for 10-15 minutes or until quinoa is fluffy. When done, fluff up with a fork and transfer to a bowl.
- While quinoa is cooking, get a large tray or plate ready for assembling the bibimbap and set aside next to the stovetop. Or, just have a few plates ready to hold the various vegetables.
- Place a large skillet over medium heat and add in 1 teaspoon of sesame oil. Add the carrots and season with salt. Cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.
- Add the bean sprouts to the skillet, season with salt and cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.
- Add in another teaspoon of sesame oil and add in the mushrooms and season with salt. Cook for 3-5 minutes or until mushrooms wilt. Transfer to the tray/plate and set aside.
- Add in the last teaspoon of sesame oil and then add in the spinach, garlic and cook for 3 minutes or until wilted. Transfer to the tray/plate and set aside.
- Add the zucchini noodles. Cook for 3-5 minutes or until cooked to your preference. Transfer to the tray/plate and set aside.
- Now, it’s time to assemble! Portion out of all the veggies and quinoa into two separate bowls. Traditionally, it is served in a circular manner. Once all the vegetables are portioned into bowls, cook the eggs.
- Heat the same large skillet over medium-high heat and crack in two eggs. Let cook for 3-5 minutes or until egg whites are set.
- Top each bowl with the fried egg. Drizzle with sriracha and serve.
My Go-To Weeknight Meal: Spiralized Vegetarian Bibimbap with Quinoa
Let's be honest, ladies. Life is busy. Between work, family, social events, and maybe even squeezing in a workout or two, finding time to cook a healthy and satisfying meal can feel like an impossible task. I’m a working professional, constantly juggling deadlines and appointments, and the last thing I want to do after a long day is spend hours in the kitchen. That's why I’ve become obsessed with quick, easy, and nutritious recipes that don't compromise on flavor. This Spiralized Vegetarian Bibimbap with Quinoa is one of my absolute favorites – it's packed with vibrant veggies, protein-rich quinoa, and a satisfying crunch, all ready in under 30 minutes!
The beauty of this recipe lies in its simplicity and versatility. You can easily adjust the vegetables to your liking, using whatever seasonal produce you have on hand. I often swap out the mushrooms for bell peppers or broccoli, and sometimes add some edamame for extra protein. The key is to have fun with it and experiment! Spiralizing the zucchini adds a fun textural element, and it cooks so quickly, making it perfect for a weeknight meal. The quinoa provides a healthy dose of carbohydrates and protein, keeping you feeling full and energized throughout the evening. And let's not forget the perfectly cooked fried egg, which adds a creamy richness and a touch of elegance to the dish. It truly is a complete meal in a bowl.
This Bibimbap is also a great way to meal prep. You can prepare all the vegetables ahead of time and store them in separate containers in the refrigerator. Then, on a busy weeknight, all you need to do is cook the quinoa, assemble the bowls, and fry the eggs. It’s a perfect example of how a little bit of planning can make a huge difference in your ability to stick to a healthy eating plan, even when time is short. I often make a double batch and have leftovers for lunch the next day – a win-win situation for a busy woman like myself. The vibrant colors are also a perfect Instagram shot, making it a great meal to share with your friends and family online.
Beyond the practical benefits, this recipe is also a joy to make. The process of assembling the bibimbap is incredibly satisfying, and the result is a beautiful and delicious meal that's as pleasing to the eye as it is to the palate. It's the perfect way to end a long day and reward yourself with something healthy and delicious without sacrificing precious time. So ditch the takeout menus and give this recipe a try. You'll be surprised at how easy and rewarding it is to make a healthy and flavorful meal, even on the busiest of days.
I often find myself modifying this recipe to suit my mood or available ingredients. Sometimes, I'll add a sprinkle of toasted sesame seeds for extra flavor and texture. Other times, I'll use a different type of sauce, like a gochujang-based sauce for a spicier kick. The possibilities are endless! This recipe is a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With a little creativity and planning, you can easily create delicious and nutritious meals that fit seamlessly into your busy lifestyle. I truly believe that taking the time to nourish your body is an act of self-care, and this recipe is my little contribution to that philosophy.
