Vegetarian Paleo Korean Bibimbap

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.5

(21)

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Ingredients

4 servings

For the cauliflower rice

1 large head cauliflower (about 2 lbs), cut into florets
2 tbsp avocado oil, divided
½ tsp salt

For the beef

1 lb ground beef
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
3 tbsp coconut aminos
1 tsp toasted sesame oil
1 tsp fresh ginger, finely grated
½ tsp black pepper

For the vegetables

2 medium carrots, julienned
2 medium zucchini, julienned
4 oz fresh shiitake mushrooms, stems removed, caps thinly sliced
4 oz fresh baby spinach
3 tbsp avocado oil, divided
2 tbsp coconut aminos
1 tsp toasted sesame oil
salt and pepper, to taste

For the bibimbap sauce

3 tbsp coconut aminos
1 tbsp toasted sesame oil
1 tbsp apple cider vinegar
1 tsp honey
1 tsp fresh ginger, finely grated
½ tsp red pepper flakes

For the fried eggs

4 large eggs
1 tbsp avocado oil

For serving

1 tbsp sesame seeds, toasted (optional)
2 scallions, green tops only, thinly sliced (optional)

Instructions

1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate on the large holes of a box grater. Spread on a clean kitchen towel and press firmly to remove excess moisture.
2
Make the bibimbap sauce: whisk together the 3 tbsp coconut aminos, 1 tbsp toasted sesame oil, apple cider vinegar, honey, 1 tsp grated ginger, and red pepper flakes in a small bowl until combined. Set aside.

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