Bibimbap Bowl with Eggs, Tempeh, and Sautéed Vegetables
Temps
25 min
Difficulté
facile
Ingrédients
7
Budget
~4-6 €
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Valeurs nutritionnelles
Score santé
Bon · /100
360 kcal
par portion
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Etapes
- 1
Pulse the cauliflower into rice-like pieces. Slice the tempeh thinly, cut the zucchini into half-moons, and julienne the carrot.
5 min
- 2
Sauté the tempeh with 1 tbsp soy sauce in the sesame oil for 4 minutes until browned.
4 min
- 3
Sauté the vegetables and cauliflower rice in the same skillet for 5 minutes.
5 min
- 4
Fry the eggs in a separate small skillet. Divide the vegetables among bowls and top with a fried egg, then drizzle with remaining soy sauce.
3 min
