A Little Bit Sweet, A Little Bit Sour.....Vegan Macrobowl Bibimbop

I've already done a macrobiotic Buddha Bowl, but wanted to change up this macrobowl with something a little bit different.  It is reminiscent of the Korean dish Bibimbop, but a bit tweaked for it does not have egg and some of the flavors are a bit different.

My favorite part of this recipe is the addition of the Napa cabbage slaw.  It gives a whole new taste profile to this dish.  A nice sour contrast to the chili and sweet soy flavors.  A rainbow of flavors, if you will.

If you have a Cuisinart with a shredder attachment, you are in luck because this saves you tons of prep time!  Simply place the sweet potato and zucchini in, length wise down and start shredding.  No cutting or using a mandolin needed!

Vegan Macrobowl Bibimbop

 

Ingredients: (yields 2 servings)

1.5 c cooked brown rice

1 sweet potato shredded into strips

2 medium zucchinis shredded into strips

1 large portobello mushroom sliced or mushroom of choice

1 tsp chili paste (ideally gochujang)

 1 tbsp tamari or soy sauce

1 tsp agave nectar

1 tsp sesame oil

for the slaw:

simply marinate for 15 minutes the following:

1/2 c shredded cabbage 

2 tsp sesame seeds

1 tbsp chopped red onion

1/2-1 tbsp rice wine vinegar

Directions:

In a small bowl, whisk together chili paste, soy sauce or tamari and agave nectar.  Marinate the sweet potato, zucchini and mushrooms SEPARATELY with the marinade.  In a sauce pan, heat sesame oil, and quicly saute each vegetable for about 3 minutes.  Once completed one veggie, transfer to plate, add in more sesame oil and repeat until all veggies sauteed.

In a bowl, spoon in brown rice first.  Place in a handful of each vegetable, following with the slaw.  Enjoy!