Meal Prep: Vegetarian Bibimbap Quinoa Bowls


I’ve been trying to do more weekend meal prep lately and am trying to add more vegetarian dishes into my rotation which is how I came about adapting this Bibimbap Quinoa Bowl recipe from one that I spotted in Cooking Light this month.

Instead of beef, I subbed in vegetarian soy crumbles and they were still packed full of flavour. Between that and the quinoa, I definitely felt like I got enough protein out of this meal. You can use ground beef if you’d like! Here’s how you can make this at home:

vegetarian bibimbap quinoa bowl

Place your cooked veggies onto a plate until you’re ready to assemble your bibimbap


Divide your cooked quinoa between four square containers. Add your cooked ‘beef’, pickled onions + radishes, pickled carrots and steamed zucchini to your bibimbap bowl.

Add a hard-boiled egg if you’d like a bit more protein. If you’re serving this at home, fry up a sunny-side egg and slide on top of your quinoa bowl. I don’t recommend adding a fried egg if you’re packing this up for lunch the next day at work – it might spoil.



Makes 4 servings


  • 1 package ‘veggie’ ground beef
  • 1.5 cups water
  • 1 cup quinoa
  • 1/2 cup rice vinegar
  • 1 large carrot, cut into thin strips
  • 1 cup red onion, cut into thin strips
  • 5 radishes, thinly sliced
  • 1.5 cups zucchini noodles
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon sugar
  • 4 eggs
  • Salt + pepper
  • Red pepper flakes (optional)
  • Hot sauce or sriracha sauce (optional)



  1. Bring your water to boil in a medium pot with a sprinkle of salt, add quinoa and bring to a boil again.
  2. Cover your pot and reduce heat to low – set a timer for 12 minutes. Check back in 12 minutes to see if your quinoa is cooked and then remove from heat.
  3. If you have a steamer basket that fits over your pot, put it on top and steam off your zucchini noodles for about 6 minutes until soft – remove to a large plate.
  4. While your quinoa cooks, bring your rice vinegar to boil in a small pot – add carrots and cook for 2 minutes and remove to your large plate and section off.
  5. Add your onion and radishes next, turn off the heat and let them soak for about 10 minutes. Drain and remove to your plate and section it off.
  6. Heat your olive oil in a large wok, dutch oven or non-stick skillet. Add your veggie ‘beef’  and cook following package directions.
  7. During the last 2 minutes of cooking add your minced garlic and stir
  8. Stir in 2 tablespoons of tamari + 1 teaspoon of sugar, cook for another minute or so until heated through. Remove from heat.
  9. Heat a small non-stick frying pan with a bit of olive oil over medium heat. Cook 1-2 eggs at a time (depending how many will fit in your pan), sunny-side up. Top with an optional sprinkle of pepper and red pepper flakes.
  10. While your eggs are cooking, divide your quinoa into 4 servings, top with carrots, radishes, onions, zucchini noodles and beef mixture.
  11. When your eggs are done cooking, top each quinoa bowl with an egg.
  12. Serve with some hot sauce or sriracha sauce and enjoy!



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