Quinoa Bibimbap (Vegan)

Vegan. Quinoa. Bibimbap.

Love. Love. Love.

Who needs rice, right? Rice (bad carbs) is so in the past.

I made this dish when I am hungry but want to have a dish that is satisfying the taste bud and not go hungry later.

It was unintentional to make it a vegan style, but Walt (a meat-lover) totally couldn’t stop scooping it off the bowl. It was THAT comfort and soul satisfying. Vegan style.

If you prefer to have it with an egg or 2, or wonder what other veggies to add, click on this recipe on the blog.

This 1-bowl recipe is everything.

Colorful
Healthy
Tons of veggies
Gluten-free
Low carbs
Lean protein
Tasty
Crunchy
Sweet
Spicy (just enough)
Satisfying

You will find yourself licking the bowl to the last piece of quinoa. And then tummy rubbing. Ahhhh, so satisfying.

This is Zara approved (see her hand above?). This is holiday-watch-your-waistline approved. This is weight loss challenge approved. This is definitely a 21 Day Fix approved. Yay or nay? (Autumn Calabrese, what do you say?)

Tip: Try eating it with a long handle, stainless spoon (like the one in picture). Something to be said about it making the dish extra soul satisfying.

Let me know if you give this recipe a try. Tag #abeautifuldayblog on Instagram or Facebook. Or leave a comment below.

Quinoa Vegan Bibimbap

Preparation Time: 10 minutes
Cook Time: 10 minutes
Serving: 2 large bowls

Ingredients:
1 tbsp coconut oil
1/2 box firm tofu, cubed
Pinch of salt
Pinch of grounded black pepper
1 small carrot, sliced or julienned
1 small bell pepper, julienned
4 shitake mushroom, julienned
1 cup of bean sprouts, washed
2 cups spinach, washed and drained
1 persian cucumber, sliced
1 cup cooked quinoa
1 tbsp seasame oil
1 tube of bibimbap red sauce

Optional Toppings
1/4 cup black bean (store bought)
1/2 cup seaweed (store bought)
1/2 cup store bought marinated daikon
Toasted sesame seeds

Preparation:
Pat dry cubed tofu with paper towel. Season with a pinch of salt and pepper. On high heat, drizzle 1/2 of coconut oil to a frying pan. Wait for the pan to heat, add tofu. Stir fry for 5 minutes, or till dry and golden brown. Set aside.

Drizzle the other half of coconut oil into frying pan. Add carrot. Add bell peppers. Add mushroom. You can either section them out in the pan or stir them together. Both ways yield equal deliciousness. Cook for a few munutes, or till soft. Set aside.

Stir fry bean sprout for a minute. Set aside.

Add spinach to the heated pan. Turn off immediately. Let spinach sit in the pan till it shrinks. Set aside.

Plate 1/2 of the cooked quinoa in the center of a bowl. Decorate the different veggies and tofu around quinoa. Drizzle some sesame oil and bibimbap sauce on top. Serve