Brown Rice and Edamame Bibimbap Buddha Bowl (Vegan)
Things have been a bit crazy busy recently, so I haven’t had much time for making many new or writing up all my ready – to – go recipes. Plus I did no work for a whole four days over the weekend while we were at our place in Spain (which is shocking I know, but we had a much needed break in the sun with lot’s of food and hiking).
So now I’m back and in catch up mode, so here’s the first of my new recipes..Brown Rice and Edamame Bibimbap Buddha Bowl!
Have you ever had a Korean bibimbab bowl? It’s a super yummy combination of rice and veg usually with an egg on top. This is my vegan version and let me tell you it’s so delicious and super nourishing. Packed full of vitamin and anti -oxidant filled veggies and wholesome brown rice, it’s really easy to make and the combinations of veggies you can add in are endless.
The key to making it taste amazing is the spicy gochujang sauce which I first experienced at one of our local Korean restaurants and have been pretty addicted since! It’s a fermented chilli and soybean paste and it’s widely available at Asian supermarkets or on line. (I just get mine from Amazon). I also use it for stirring into hummus for a spicy kick and it’s great in stirfrys for an instant spicy boost.
My version is with organic brown rice, tons of veg, seeds for crunch and edamame for some healthy plant based protein. It’s also wonderful with my marinated tofu if you have a bit more time.
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 1 cup whole grain organic brown rice
- 2.5 cups water
- 1 tbsp sesame oil
- 2 tsp tamari
- 2 tsp rice wine vinegar
- 2 cups mushrooms sliced
- 1 tbsp sesame oil
- Good pinch sea salt
- Twist black pepper
- 2 carrot julienned
- 1 cup edamame
- 1 cup red cabbage
- 1/2 cup radishes sliced
- Handful spinach
- 1/2 cup spring onion sliced
- 1 cup edamame beans – defrosted by running them under warm water for a few minutes.
- 2 tbsp. gochujang sauce
- Seeds – sesame, pumpkin, sunflower
- Chilli flakes
- Rinse the rice in a sieve under cold water then add to a pan of boiling water. Simmer for 25-30 minutes until tender.
- Transfer to a bowl and stir in the sesame oil, salt, tamari and rice wine vinegar.
- Chop up all the delicious raw veg. Add the sliced mushrooms and sesame oil to a small saucepan and cook on a medium heat for 4-5 minutes until cooked through. Add the salt and black pepper.
- To assemble – either divide the rice between two bowls or one large one. Arrange all the veggies, edamame and spinach around the bowls/bowl.
- Sprinkle on the seeds and chilli flakes, dollop on the gochujang sauce and stir everything to combine.