Vegan Bulgogi Buddha Bowl (high protein)
Easy buddha bowl (high protein) with sweet and savory vegan bulgogi "beef" ground over quinoa. Perfect for a healthy weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main course
- Method: Stir fried
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
For the bulgogi sauce
- 4 tablespoons low-sodium soy sauce
- 2 tablespoon brown sugar
- 2 tablespoon sesame oil
- 1/2 teaspoon freshly ground black pepper
For the vegan bulgogi
- 12 ounces Impossible meat
- 1/2 cup finely chopped onion
- 3 to 4 cloves garlic minced
- 3 green onion, chopped and separate the white part from the green part
- 2 small size carrots, grated
- 1 tablespoon toasted sesame seeds, for garnish
For buddha bowl
- Cooked quinoa (Instruction on how to cook perfect stovetop quinoa, check this post)
- Persian cucumber, sliced
- Cooked edamame
- Fried egg (for vegetarian)
Instructions
- Mix together all the ingredients for the bulgogi sauce in a small bowl and set it aside.
- In a skillet, add the impossible ground without any oil and cook until most of the grounds are no longer pink.
- Add the diced onion, minced garlic, and white part of the green onion. Cook with frequent stirring until onion is slightly translucent.
- Add the sauce to the mixture and stir to mix everything.
- Once the sauce starts to bubble, add the grated carrots and green part of the green onion. Continue to cook until most of the sauce is absorbed.
- Remove it from the heat and garnish it with toasted sesame seeds.
- Assemble the buddha bowl. In a bowl, add the cooked quinoa, half of the vegan bulgogi grounds, cucumber, and cooked edamame. If you are a vegetarian, top the bowl with a fried egg.
Notes
- This will keep in the refrigerator for 4 to 5 days in an airtight container.
- You can reheat it in the microwave or stovetop until heated through.
Find it online: https://www.myeclecticbites.com/vegan-bulgogi-buddha-bowl/
