Vegan Cauliflower Bibimbap

Vegan Cauliflower Bibimbap

Bibimbap is probably one of my favorite things to eat, and meal prep. While my "healthy" version can't hold  a candle to the hotpot bibimbap at the kimchi house down the street, this keeps me from going there every day.

The only downside to getting this dish together is that that it's like making a five things and mixing them together. In this case, more like 3 things though, which is nice. 



1 cup Brown Rice
1 tsp salt
2 cups water
bring water to a boil, add rice and salt, give it a stir and then cover. Let it simmer until water is absorbed, about 30-40 minutes. 

Spicy Cauliflower

1 head cauliflower
1 tbsp sesame oil
2 tsp gochujang
2 tsp rice vinegar
1 tbsp tamari

Preheat oven to 400. Rinse and seperate cauliflower nubs before slicing into 1/2 inch pieces, just so they cook evenly. Mix with sesame oil, gochujang, tamari, and rice vinegar before spreading on baking sheet. Bake for 20-30 minutes, stirring halfway through. 

Crunchies + Sauce

1 carrot
1 daikon radish
1 tbsp gochujang
1 tsp tamari
2 tsprice vinegar

spiralize or julienne the carrot and daikon radish, set aside. Mix the gochujang, tamari, and rice vinegar in a small bowl, set aside as well. 


1 cup spinach
1 tsp sesame oil
2 tsp tamari
1 garlic clove, grated or chopped

Heat skillet over medium heat. Add sesame oil, spinache, tmari, and garlic. cook until wilted then remove from heat. 

Put It all together

in the prettiest way possible! Go easy on the sauce if you want it less spicy, but don't leave it out completely. As an extra, and a way to unveganize it, add a fried egg to the top. What is that in the secondary compartment of my tupperware? Apples with lemon juice and ginger, just leave the top on when microwaving and it steams the apples up, which is for the best because the ones I used were not so crisp anymore.