Bibimbap Bowl with Eggs, Tempeh, and Sautéed Vegetables
Temps
25 min
Difficulté
facile
Ingrédients
7
Budget
~4-6 €
Valeurs nutritionnelles
Score santé
Bon · /100
360 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
Vous avez besoin de
Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
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
