Bibimbap-Inspired Veggie Bowls

These vibrant plant-based Bibimbap-Inspired Veggie Bowls are packed with veggies and whole grains that provide a wealth of anti-inflammatory benefits and are so satisfying, you won’t miss the meat that’s typically in the popular Korean rice dish. We rely on the bold flavor of shiitake mushrooms to provide that deeply savory, umami flavor, plus you still get plenty of protein, with each bowl topped with a perfectly fried egg. Once you see how easy (and delicious!) this bowl can be, you’ll find yourself coming back to it time and time again. Check out our expert tips and tricks below and discover new ways to make this versatile dish your own. 

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Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• To make the pickles, the vegetables need to be fully submerged in the rice vinegar. Combine the veggies and rice vinegar in a nonreactive bowl (like glass or ceramic) and cover the bowl loosely with plastic wrap. Place a smaller bowl or plate over the plastic wrap to rest on top of the mixture to help fully submerge the veggies. You can use kimchi instead of pickled veggies, but keep in mind that it will add sodium to the dish.
• We love a firm egg white and a soft, runny yolk for this bowl. If you prefer a harder yolk, cover and cook the eggs 1 to 2 minutes longer than directed.
• We love earthy shiitake mushrooms, but any of your favorite mushrooms will work well here. To save on prep time, you can buy pre-sliced mushrooms.
• You can make your rice with our Easy Brown Rice recipe, or use any leftover rice you may have on hand. Just reheat it in the microwave right before you’re ready to assemble the bowls so it stays hot. 

Nutrition Notes

• Cabbage could be one of the most underrated vegetables around, thanks to its cancer-fighting compounds such as glucosinolates and sulforaphane. Antioxidants in cabbage, like vitamin C and anthocyanins, may also help reduce inflammation.
• Carrots get their stunning orange hue from beta carotene, a powerful antioxidant that the body converts to vitamin A. In addition to supporting eye health, beta carotene helps fight inflammation and keeps your immune system strong.
• If you’re looking for a dark, leafy green, spinach is an outstanding choice. This tasty green veggie is one of the best sources of vitamin K, which keeps your bones strong and dense.
• Mushrooms boast prebiotic fibers that provide food for the beneficial bacteria that live in your gut. That’s not just a win for digestive health. Good gut bacteria have also been linked to better heart health, a stronger immune system and a healthier body weight.