How to make vegan bibimbap with quinoa

How to make vegan bibimbap with quinoa

Bibimbap is a super popular Korean dish, and many of you may be looking for plant based alternative recipes and ways to make this already nutritious dish even healthier! Keep on reading to find out more!

🥣 Quick Quinoa Bibimbap🌶️

Ingredients:

Keen One Garden Medley Quinoa Cup
Chopped brown mushrooms
Steamed bean sprouts
Chopped perilla leaves (spinach and arugula is a tasty alternative)
Chopped cucumbers
Chopped carrots
Chopped onions
Avocado oil
Salt and pepper
Korean red pepper sauce (Sriracha is also a great option)
Optional: Vegan mayo and seaweed flakes

Directions:

Prepare quinoa cup according to directions
Wash all veggies thoroughly and cut them into sizes that will mix well with all of the other ingredients
Steam bean sprouts in steamer pot for 15 minutes or until tender
Coat pan with avocado oil, and stir fry mushrooms, carrots, and onions.
Add desired amount of salt and pepper as you stir until cooked.
Add quinoa into bowl and place mushrooms, stir-fried veggies, cucumbers, greens, and bean sprouts on top.
Drizzle Korean red pepper sauce or sriracha all over.
You can also make a plant-based mayo and sriracha sauce which will add a creamy flavor!
Add seaweed flakes if desired, and mix the sauce and toppings in with the quinoa for the optimal blend of flavors.
Enjoy!