Zucchini & Snap Pea Bibimbap Bowls
with Sweet Sesame Sauce & a Fried Egg
Zucchini & Snap Pea Bibimbap Bowls
Fresh zucchini and crisp snap peas top warm rice in these colorful bibimbap bowls, finished with a sweet sesame sauce and a fried egg for a satisfying, veggie-forward meal.
Ingredients
For 2 servings
- 3 ounce Carrot
- 2 unit Eggs
- 1 thumb Ginger
- ¾ cup Jasmine Rice
- 2 unit Scallions
- 1 tablespoon Sesame Oil
- 2 tablespoon Soy Sauce
- 1 teaspoon Sriracha
- 4 ounce Sugar Snap Peas
- 5 teaspoon White Wine Vinegar
- 1 unit Zucchini
Additional Ingredients
- 5 teaspoon Cooking Oil
- Pepper
- Salt
- 1 tablespoon Sugar
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories610
Protein11g
Carbs83g
Fat25g
Tags:
VeggieCalorie SmartFiber Smart
⚠️Allergens:
🥚Eggs🌱Soy🌾WheatSwaps and substitutions
For egg-free diners, skip the fried egg and add avocado, tofu, or a sprinkle of toasted seeds for richness. For soy-free or wheat-free needs, use coconut aminos in place of soy sauce and choose a gluten-free sriracha if needed.
What to serve with it
Serve with a crisp cucumber salad, quick-pickled radishes, or a miso soup to balance the sweet-savory flavors. A side of kimchi or extra steamed greens also works well for a more filling bowl.
You might also like
Honey-Roasted Squash
35 min484 cal
Mushroom Stroganoff
35 min436 cal
Sicilian Eggplant Caponata
40 min542 cal
Skillet Chilaquiles
30 min526 cal
Spaghetti Squash Sauté
40 min501 cal
Stuffed Summer Squash Boats
45 min543 cal
Israeli Black Eyed Peas with Fenugreek, Roasted Eggplant, and Feta
40 min523 cal
Brussels Sprout and Mushroom Shepherd’s Pie with Cheddar Mash
45 min503 cal