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Bibimbap Bowl with Eggs, Tempeh, and Sautéed Vegetables

Name: Bibimbap Bowl with Eggs, Tempeh, and Sautéed Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Cuisine: coreenne
Ingredients: 2 pieces eggs; 120 g tempeh; 1 piece zucchini; 1 piece carrot; 150 g cauliflower; 2 tbsp soy sauce; 1 tbsp sesame oil

A Korean-inspired bowl without rice, featuring a fried egg, crispy marinated tempeh, sautéed zucchini and carrots atop cauliflower rice. Satisfying and low-carb.

25 min2 servings360 kcalDifficulty: Easy

Ingredients

2 pieces eggs
120 g tempeh
1 piece zucchini
1 piece carrot
150 g cauliflower
2 tbsp soy sauce
1 tbsp sesame oil

Instructions

Step 1
Pulse the cauliflower into rice-like pieces. Slice the tempeh thinly, cut the zucchini into half-moons, and julienne the carrot.
Step 2
Sauté the tempeh with 1 tbsp soy sauce in the sesame oil for 4 minutes until browned.
Step 3
Sauté the vegetables and cauliflower rice in the same skillet for 5 minutes.
Step 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.

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