sign in 
Nutrition
Recipe: Vegan Bibimbap
Embrace fresh flavours and textures with this veggie-loaded bowl that gives the beloved Korean dish a twist.
Bibimbap is one of Korea’s most beloved dishes. Traditionally served with rice, sautéed vegetables, and a fried egg, it’s a comforting mix of flavours and textures. This version keeps the heart of the dish but swaps in rice for a lighter, veggie-packed base. It’s a great way to enjoy something nourishing and vibrant without feeling overly full. Whether you're new to Korean food or a longtime fan, this recipe is an easy and fun way to bring those bold flavours to your table.
Each ingredient is prepared simply, letting the natural flavours shine. A spicy-sweet sauce ties everything together. It’s light, satisfying, and full of texture. You can enjoy it warm or at room temperature. Perfect for lunch, dinner, or meal prep, this healthy bowl is a winner.
Need all your wellness solutions in one place? A whole new world awaits just a click away.
04
serves
282
calories
10
minutes
3/10
simplicity
Spicy-Sweet Sauce Mix (for drizzling)
01½ tsp red chili paste
02½ tsp honey
03½ tsp soya sauce
- ½ cucumber, thinly sliced
- ½ tsp rice vinegar
- 1¼ tsp toasted sesame oil
- 1 cup fresh mung bean sprouts
- 1 cup shredded carrots
- 4 cups baby spinach
- ½ tsp soya sauce
- 2 cups cooked cauliflower rice (recipe below)
- 1 cup cubed baked tofu
- ½ tsp red chili paste + honey + soya sauce
- Sesame seeds, for garnish
- Sea salt, to taste
- 1 medium head of cauliflower (makes ~4 cups raw)
- 1 tsp olive oil or toasted sesame oil
Easy Steps
01Remove the leaves and core of the cauliflower. Cut into florets. Pulse in a food processor until it reaches a rice-like texture.
02Heat oil in a skillet over medium heat. Add cauliflower rice and sauté for 5–7 minutes until tender. Season with a pinch of salt and set aside.
03In a small bowl, combine the ½ cucumber slices, ½ tsp rice vinegar, and a pinch of salt. Toss well and let sit for at least 10 minutes to slightly pickle while you prep other ingredients.
04Heat ¼ tsp toasted sesame oil in a pan over medium heat. Add the baby spinach and ½ tsp soya sauce. Sauté for 1–2 minutes until wilted. Remove from heat and set aside.
05Toss the mung bean sprouts with ½ tsp sesame oil and a pinch of sea salt. Optional: quickly blanch them in boiling water for 30 seconds if you prefer it softer.
06In a small bowl, whisk together: ½ tsp red chilli paste, ½ tsp honey and ½ tsp soya sauce. Taste and adjust the spice or sweetness if desired.
07Divide the cauliflower rice between two bowls. Neatly arrange on top: shredded carrots, spinach, pickled cucumber, seasoned mung bean sprouts and cubed baked tofu
08Drizzle a little of the spicy-sweet sauce over the tofu or the whole bowl.
09Sprinkle with sesame seeds and a touch of sea salt, if needed.
Nutritive Value
- Carbohydrates:21g
- Protein:16g
- Fat:11g
- Fibre:6g
Related Services
When you’re looking to take your exercise regime to the next level, head to UR.Life Studio. Get a personalised health risk assessment done by the URLife health experts.
Looking for an exclusive and unique experience with expert staff, and unparalleled member services? At URLife Studios, we offer a comprehensive range of wellness services that promote overall well-being.
EXPLORE MORE
Discover simple, nutritious snack ideas to munch on instead of a pack of chips.
.jpeg)
Indulge in the goodness of avocado and chocolate with this simple and no-bake recipe.
Whip up this simple, satisfying, and protein-dense dish at home to get your macros without much effort!
This one pot pasta salad is a delightful summer treat, bursting with flavour. It's the perfect combination of simplicity and versatility, making it a go-to recipe for any occasion.
