Homemade Vegan Bibibop Bowls
This homemade vegan Bibibop bowl has everything you love about the Korean-style bibimbap. With purple rice, teriyaki tofu, sesame broccoli, and fresh toppings. Build the ultimate restaurant-style bowl right at home!
Ingredients
Homemade Bibibop Recipes
For bowls
- Kimchi
- Avocado
- Cucumber
- Bean Sprouts
- Pineapple
Instructions
- Do as much chopping as you can - if you can get organized to chop your onions, kale, carrots, broccoli, etc. it makes the whole process more smooth
- Make the pickled red onions - start with this because it benefits from sitting longer in the pickling liquid.
- Prep the honey citrus kale - a cold topping that stays fresh for a long time
- Soak the rice - if you're making purple rice be sure to start soaking about an hour before you want the finished rice.
- Make the sesame carrots - do require a minute or two on the stove to steam, but then can sit and get cold.
- Get the beans on the stove - they can easily simmer on the stove on low heat.
- Make the teriyaki sauce - which you'll need to prep before you cook the tofu.
- Cook the tofu - cooking next to last because it's quite quick and the thing you want to stay warm.
- Make the sesame broccoli - which only takes 10-15 minutes in the oven.
- Gather any last-minute fresh toppings - a quick slice of your avocado or cucumber.