Vegetarian Bibimbap Recipe with bibimbap sauce | Samsung Food App

Ingredients

• 3 medium zucchinis
• 3 medium carrots
• 10 oz. mung bean sprouts
• 10-15 oz. spinach
• ½ tsp fine sea salt (for each vegetable item or to taste)
• 1 1/2- 2 tsp grated garlic (for each vegetable item or to taste)
• 2-3 tsp Toasted sesame oil (for each vegetable item or to taste)
• 3-4 bulbs scallions (chopped, about 1 bulb for each vegetable item)
• Toasted white sesame seeds (sprinkle)
• 1 tbsp coconut aminos (for each vegetable item or to taste, optional)
• 6 whole medjool dates (torn apart with your hands)
• 3 tbsp water
• 2 1/2 tbsp apple cider vinegar
• 2-3 tsp gochugaru (or 1 tsp cayenne pepper)
• 2 1/2 tbsp tomato paste
• 2 tbsp coconut aminos
• ½ tsp garlic powder
• ½ tsp onion powder
• Little salt to taste
• 1 tsp toasted sesame oil
• 1 tsp apple cider vinegar (or rice vinegar, to taste)
• 1-1 1/2 tbsp avocado oil (to saute zucchini)
• 4 large eggs (pan fried sunny side up)
• Cauliflower fried rice (or steamed white rice)