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:
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)
- Bring your water to boil in a medium pot with a sprinkle of salt, add quinoa and bring to a boil again.
- 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.
- 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.
- 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.
- 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.
- Heat your olive oil in a large wok, dutch oven or non-stick skillet. Add your veggie ‘beef’ and cook following package directions.
- During the last 2 minutes of cooking add your minced garlic and stir
- Stir in 2 tablespoons of tamari + 1 teaspoon of sugar, cook for another minute or so until heated through. Remove from heat.
- 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.
- While your eggs are cooking, divide your quinoa into 4 servings, top with carrots, radishes, onions, zucchini noodles and beef mixture.
- When your eggs are done cooking, top each quinoa bowl with an egg.
- Serve with some hot sauce or sriracha sauce and enjoy!
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