Looking for something filled with protein and healthy carbs? Try this recipe for a Power Bowl from the new cookbook, The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen.
Find the recipe for the Power Bowl below.
Bibimbap—which literally translates as “mixed rice”—was a staple of our bapsang (dinner table). While many people may believe that bibimbap has a specific recipe, the truth is bibimbap is really just rice, leftover banchan, and a sauce to bind it altogether. As we saw in the Banchan chapter, banchan is designed to last for several days, sometimes even weeks. So, at any given time, a Korean fridge—like my mom’s—will have anywhere from 8 to 10 banchan ready to go. Add to that any leftovers from last night’s BBQ . . . and you’ve got yourself a very robust rice bowl! This power bowl is a combination of rice, protein, and healthy carbs. It’s one I make for myself almost on a weekly basis, usually the night before a long run or in the days leading up to a race. It’s delicious, packed with tons of flavor, and full of nutrients.
Allergies: GFO, NF
1/2 tablespoon sesame oil
1 carrot, julienned
1/2 teaspoon salt
1 cup cooked rice
2 to 3 pieces braised tofu (Dooboo Jorim)
1 sweet potato, baked, peeled and cut into bite-size pieces
4 or 5 Pickled Perilla Leaves
1/4 cup Mushroom Bulgogi
2 tablespoons Spicy Soy Sauce Dressing or Spicy Gochujang Dressing
1. In a medium skillet, heat the sesame over medium heat. Add the carrot and cook until they start to get soft (not mushy), about 2 minutes. Sprinkle on the salt.
2. Add the rice to a bowl and top with the sautéed carrot, tofu, sweet potato, perilla leaves, and bulgogi. Drizzle with the dressing.
From THE KOREAN VEGAN COOKBOOK: REFLECTIONS AND RECIPES FROM OMMA’S KITCHEN by Joanne Lee Molinaro, to be published on 10/12/2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 Joanne Lee Molinaro
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