Vegetarian Korean Bibimbap Recipe (Cauliflower Rice Bowl)

You are going to love this vegetarian bibimbap recipe! It’s so easy, ready in just 20 minutes, and loaded with fresh flavors! My Korean bibimbap may not be perfectly authentic, but it is TASTY and definitely reminds me of the classic version without the meat. In my opinion, the vegetables are the star of this show! Seasoned carrots, bean sprouts, and spinach get lightly cooked, which means they still have a nice crunch but just a wee bit softer. I also used some cucumbers, grilled scallions <— OBSESSED, and kimchi. Give the Korean rice dish a squirt of sriracha if you like heat!

What Is Bibimbap?

Traditionally, bibimbap is a Korean rice bowl that is topped with vegetables, meat, and eggs.

So, what’s my secret ingredient for bibimbap? Cauliflower rice!

I wanted to make my Korean rice dish healthier, so I made coconut cauliflower rice instead of the traditional white rice. I also made this a vegetarian bibimbap without any meat.

Bibimbap Ingredients

This is a whole30 cauliflower rice bowl, but you may be surprised by how many amazing flavors it has. It’s one of those meals thats so delicious that no one even cares that it’s “healthy,” too. Here are the ingredients in this riced cauliflower bowl recipe:

• Cauliflower Rice – The cauliflower rice is the base of this vegetarian bibimbap recipe. I made it with coconut aminos and sesame oil for extra flavor.
• Toasted Sesame Oil – The toasted oil in this dish gives it deep and traditional flavors.
• Coconut Aminos – Aka, the healthier soy sauce!
• Matchstick Carrots – The carrots add a bit of sweetness and a bit of crunch to the Korean bibimbap.
• Bean Sprouts – If you are strict paleo, you can skip the bean sprouts, otherwise add some in for MAJOR crunch.
• Cucumber – It adds a fresh and cooling flavor to the dish.
• Spinach – The wilted spinach adds loads of nutrition and dark leafy greens to the bowl.
• Scallions – I can’t get enough grilled scallions on this bibimbap recipe. You’ll feel the same way once you try them!
• Eggs – A great option for a vegetarian bowl but still getting some protein.
• Kimchi – Don’t skip this! This fermented topping adds a great bite of flavor and tang.
• Sriracha – Optional… unless you love spicy foods, in which case it’s mandatory!

How To Make Bibimbap

You’ll love that this vegetarian bibimbap recipe doesn’t take a long time to make!  Here are the quick steps:

• Make the cauliflower rice. Cook the cauliflower rice in sesame oil until it’s soft and toasted. Set aside in two bowls.

• Saute carrots and bean sprouts. Wipe out the rice pan and add a bit more sesame oil to pan. Saute carrots for a few minutes, then remove and repeat with bean sprouts.
• Wilt the spinach. Add some more sesame oil to the same pan. Add the spinach and cook just until wilted.
• Grill the scallions. Using a gas burner or grill, char the scallions.
• Fry eggs. In a nonstick pan with sesame oil, fry the eggs until the whites are crispy but the yolk is still runny.
• Build the cauliflower rice bowls. Top your cauli rice with the vegetables, egg, kimchi, and scallions. Add sriracha to taste.

Bibimbap Pronunciation

Many people have asked what the bibimbap pronunciation is, so I thought I would help you out.

It’s pronounced bee-buhm-baap.

Can I Put Meat In Bibimbap?

Yes, absolutely, you can add meat to this Korean bibimbap! Some of my favorites are chicken, beef, and pork.

While beef is the traditional meat in bibimbap, they all taste delicious.

How Do You Store Vegetarian Bibimbap?

Let all of the bibimbap ingredients cool down and then store in airtight containers. Cook the eggs right before serving, so they keep their runny yolks!

You can easily reheat the vegetarian bibimbap in a skillet with a teaspoon or so of your favorite oil.

Can You Freeze Korean Bibimbap?

Yes, you can easily freeze this bibimbap recipe. Just place everything but the cucumber and eggs in a freezer-safe container, and it will last around 2 months in the freezer.

Defrost in the refrigerator and reheat before eating.

More Paleo Meal Ideas

Now that you have tried this cauliflower rice bowl recipe, here are more easy paleo meals to try:

• Bang Bang Cauliflower – If you need to convince anyone to become a cauliflower-lover, this is the recipe.
• Spicy Healthy Kung Pao Chicken – Better than take out and WAY better for you!
• Orange Chicken Stir-Fry – Everyone loves the tangy, citrusy, and savory flavors going on in this dish!

Vegetarian Korean Bibimbap Recipe (Cauliflower Rice Bowl):
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RECIPE CARD

4.89 from 9 votes

Vegetarian Korean Bibimbap Recipe (Cauliflower Rice Bowl)

A vegetarian bibimbap recipe packed with healthy vegetables, kimchi, and fried eggs! 25-minute Korean bibimbap bowls are EASY, plus this one has a secret ingredient to make it low carb, keto and paleo friendly.

Course Main Course

Cuisine Asian

Keyword bibimbap recipe, korean bibimbap, vegetarian bibimbap

Calories 207 kcal

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Author Maya Krampf from WickedSpatula.com

Servings 2 servings

★ Review Print

Ingredients

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Rice

• 12 ounces Cauliflower rice
• 1 teaspoon Toasted sesame oil
• 1 teaspoon Coconut aminos

Vegetables

• 1 cup Matchstick carrots
• 1 cup Bean sprouts (omit for strict paleo)
• 1 cup Cucumber (julienned)
• 2 cups Spinach
• 4 medium Scallions
• 1 teaspoon Toasted sesame oil (divided)
• Sea salt (to taste)

Other Toppings

• 2-4 large Eggs
• Kimchi
• Sriracha

Click to convert between US & metric measurements:

US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

1. Heat a skillet over medium-high heat with 1 teaspoon sesame oil. Add in the cauliflower rice and cook until soft and toasted, about 5 minutes. Drizzle with coconut aminos. Remove and divide between two bowls.

2. Wipe out the pan and add 1/4 teaspoon sesame oil and carrots. Saute for about 30 seconds just until soft. Add a small pinch of salt. Remove from pan and set aside. Repeat with bean sprouts.

3. To the same pan once you've removed the sprouts add in 1/2 teaspoon of sesame oil and spinach. Cook for about 1 minute or until wilted.

4. Grill the scallions over high heat just until charred. I simply lay them over my gas burner but you can also use a regular grill or grill pan. See notes for another option.
5. Fry the eggs in a small ceramic or well seasoned cast iron skillet with a bit of sesame oil just until the whites are crispy and set but the yolk is still runny.
6. Divide the vegetables between the two plates, top with eggs, kimchi, cucumbers, and the grilled or sliced scallions. Serve with Sriracha.

Recipe Notes

Serving Size: 1/2 entire recipe

• I usually use 1 egg per bowl but if you want some extra protein you can always add an extra or two!
• If you would rather not grill the scallions, simply slice them.

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 207

Fat 9g

Protein 12g

Total Carbs 22g

Net Carbs 15g

Fiber 7g

Sugar 10g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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