Vegan Bulgogi Buddha Bowl (high protein)

overhead shot of vegan buddha bowl with quinoa, vegan bulgogi, edamame, and cucumber slices.

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Easy buddha bowl (high protein) with sweet and savory vegan bulgogi "beef" ground over quinoa. Perfect for a healthy weeknight dinner!



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


  1. Mix together all the ingredients for the bulgogi sauce in a small bowl and set it aside. 
  2. In a skillet, add the impossible ground without any oil and cook until most of the grounds are no longer pink. 
  3. Add the diced onion, minced garlic, and white part of the green onion. Cook with frequent stirring until onion is slightly translucent. 
  4. Add the sauce to the mixture and stir to mix everything. 
  5. 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. 
  6. Remove it from the heat and garnish it with toasted sesame seeds. 
  7. 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. 


  • 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. 

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