Bulgogi Roasted Spring Veggie Bowl
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
3
-
Calories
189 kcal
-
Course
Main Course
-
Cuisine
Fusion, Korean, Vegan, gluten-free
Bulgogi Roasted Spring Veggie Bowl
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Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe
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Ingredients
Veggies:
- 1/2 head cauliflower chopped into florets
- 8 oz sliced mushrooms
- 1 cup of other spring veggies like sliced radish or sliced fennel
- half a bunch asparagus
- 2 tsp oil
- 2 tsp soy sauce (tamari for glutenfree, coconut aminos for soyfree))
- 1/3 to 1/2 tsp salt
- 1/2 tsp garlic powder and more as needed
- 1.5 tbsp or more bulgogi spice See recipe notes to make your own mix
- a dash of paprika for color
Bowl:
- ripe avocado cubed or cubed cucumber
- spinach or greens
- 2 tbsp asian chili garlic sauce such as sambal oelek
- sesame seeds and scallions for garnish
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Instructions
- Preheat the oven to 425 degrees F. Prepare 2 baking dishes by lining with parchment or greasing.
- Add the veggies except asparagus to a bowl. Sprinkle the oil and soy sauce and toss well to coat.
- Sprinkle the spices and salt and toss well to coat. Spread on the large baking dish and place in the hot oven.
- Chop tough stems of the aspragus and place in another baking dish. Spray oil. Sprinkle a a good dash of salt, garlic powder and bulgogi blend or pepper flakes.
- Place the asparagus dish in the oven after 20 mins of baking time. At this time, Move the other dish around.
- Check after 10 minutes if veggies are done to preference,, or continue to bake for another 5. Bake until the veggies are tender
- Remove the dishes from the oven. Prep the bowls with with greens(fresh spinach or lightly wilted), avocado and chile garlic sauce. Garnish with sesame seeds and a dash of lemon if needed. Variations: Add some rice stir fried in gochujang to make a Bibimbap bowl. Add some baked tofu to make it hearty.
Notes
- Bulgogi Blend: Mix 1 tbsp korean chili flakes (gochugaru, or use regular flakes+ chipotle pepper (it will be a bit different)), 2 tsp onion powder, 1 tsp garlic powder, 1-2 tsp sesame seeds, 1/2 tsp ground ginger, 2 tsp dried chives, 1 tsp brown sugar and zest of half a small lemon and use. (to store for longer, omit lemon zest and add some lemon juice or zest when cooking)
- Nutrition based on 1 serving
Nutrition Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
690mg
(29%)
Potassium
799mg
(23%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
775IU
(16%)
Vitamin C
21.9mg
(24%)
Calcium
33mg
(3%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 690mg | 29% |
| Potassium | 799mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 33mg | 3% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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