Vegetarian bibimbap bowls recipe - 9Kitchen

Ingredients

• ¾ cup rice (any variety you like), measured uncooked
• 2-4 eggs (depending on whether you would like 1 or 2 eggs per bowl)
• 2 cups broccoli, chopped into small florets (around 160-190 grams)
• 1 medium-large carrot
• 2.5 cups mushrooms, sliced (about 170-200 grams)
• 4 big handfuls of baby spinach (around 100 grams)
• 2 spring onions
• 1 tablespoon sesame seeds
• 3 tablespoons tamari or gluten-free soy sauce
• 1 tablespoons sesame oil
• 1 teaspoon garlic powder
• coconut oil, macadamia oil or olive oil, for cooking
• salt and pepper
• kimchi or sauerkraut to serve
• ½ cup rice vinegar (can substitute apple cider vinegar)
• ½ cup water
• 2 tablespoons maple syrup or honey
• 3 tablespoons sriracha sauce
• ½ teaspoons garlic powder
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil