Quick Vegan Prawn Bibimbap Bowl

VeganLow Fat

A 520-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup (185g) cooked short-grain white rice
• 200g vegan prawns (plant-based alternative)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1/2 cup (75g) shredded carrots
• 1/2 cup (70g) thinly sliced zucchini
• 1 cup (80g) fresh spinach
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp toasted sesame seeds
• 2 tsp neutral oil (e.g., canola or vegetable)

Instructions

1. Prep: Cook rice according to package directions. Mince garlic, grate ginger, shred carrots, and thinly slice zucchini. Prepare the gochujang sauce by mixing gochujang, rice vinegar, sugar, and 1 tsp sesame seeds in a small bowl.
2. Marinate the vegan prawns: In a bowl, combine vegan prawns with 1 tsp soy sauce, 1/2 tsp sesame oil, minced garlic, and grated ginger. Let marinate for 5-10 minutes.
3. Sauté vegetables: Heat 1 tsp neutral oil in a non-stick pan over medium-high heat. Add shredded carrots and sauté for 2-3 minutes until slightly tender-crisp. Remove and set aside. Add sliced zucchini to the same pan and sauté for 2-3 minutes until tender. Remove and set aside. Quickly wilt the spinach in the pan for 1 minute.
4. Air fry prawns: Arrange the marinated vegan prawns in a single layer in your air fryer basket. Air fry at 180°C (350°F) for 6-8 minutes, or until lightly browned and heated through, shaking the basket halfway.
5. Assemble the bowls: Divide the cooked rice between two serving bowls. Arrange the sautéed carrots, zucchini, spinach, and air-fried vegan prawns artfully over the rice.
6. Serve: Drizzle each bowl generously with the prepared gochujang sauce and sprinkle with the remaining 1 tsp toasted sesame seeds.