Bulgogi Roasted Spring Veggie Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
3
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Calories
189 kcal
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Course
Main Course
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Cuisine
Fusion, Korean, Vegan, gluten-free
Bulgogi Roasted Spring Veggie Bowl
Description
This dish uses chopped cauliflower florets, sliced mushrooms, fennel, radish, and asparagus seasoned with a bulgogi spice blend, soy sauce, garlic powder, and salt. The vegetables are roasted separately in a hot oven until tender and slightly caramelized. The bulgogi spice mix adds complexity with savory and mild heat notes.
The roasted vegetables are placed over a bed of fresh spinach or greens in a bowl and topped with cubed avocado and a dollop of Asian chili garlic sauce like sambal oelek. Sesame seeds and scallions garnish the bowl, adding a nutty crunch and fresh aroma.
As a meal, this bowl combines roasted warmth and freshness with varying textures and flavors. It can be customized with rice or other grains if desired to make a more substantial Bibimbap-style meal.
The bulgogi spice blend can be made ahead using Korean chili flakes, onion powder, garlic powder, sesame seeds, dried chives, ground ginger, brown sugar, and lemon zest for a layered flavor profile tailored to this recipe.
Ingredients
Veggies:
- 1/2 cauliflower chopped into florets, head
- 8 oz mushroom sliced
- 1 cup radish spring veggies, sliced
- 1 cup fennel spring veggies, sliced
- asparagus half a bunch
- 2 tsp neutral cooking oil generic cooking 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 bulgogi spice See recipe notes to make your own mix, or more
- paprika a dash for color
Bowl:
- avocado cubed or cubed cucumber, ripe
- spinach or greens
- 2 tbsp asian chili garlic sauce such as sambal oelek
- sesame seed for garnish
- scallion for garnish
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
- Make the bulgogi spice mix by combining Korean chili flakes, onion and garlic powders, sesame seeds, ginger, dried chives, brown sugar, and lemon zest.
- Omit lemon zest in the spice mix for longer storage; add fresh lemon zest or juice when cooking.
- This bowl can be enhanced by serving with gochujang stir-fried rice for a bibimbap variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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