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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.

Instructions

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

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
US Customary - Metric

  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

Calories: 207 | Fat: 9g | Total Carbs: 22g | Net Carbs: 15g | Fiber: 7g | Sugar: 10g | Protein: 12g

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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