Zucchini & Snap Pea Bibimbap Bowls
with Sweet Sesame Sauce
Zucchini & Snap Pea Bibimbap Bowls
Fresh zucchini and crisp snap peas top hearty bibimbap bowls, finished with a sweet sesame sauce for a vibrant, satisfying meal with bright Asian-inspired flavor.
Ingredients
For 2 servings
- 3 ounce Carrot
- 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
- 2 unit Eggs
- Pepper
- Salt
- 1 tablespoon Sugar
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories650
Protein16g
Carbs89g
Fat25g
Tags:
VeggieCalorie Smart
⚠️Allergens:
🥚Eggs🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For gluten-free diners, use tamari in place of soy sauce and check that any chili sauce is wheat-free. For a soy-free version, swap the soy sauce and sesame oil dressing for coconut aminos with a neutral oil, keeping the sesame garnish only if tolerated.
What to serve with it
Serve these bowls with extra sliced cucumber, kimchi, or a light miso soup to echo the fresh, savory flavors. A sprinkle of toasted sesame seeds or a soft-boiled egg on top also works well for added richness and texture.
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