From dark green spinach to shredded red cabbage, these plant-based bibimbap bowls offer plenty of powerful anti-inflammatory benefits.
This delicious combo delivers plenty of vegetables and a wonderful balance of textures and flavors.
Once you see how easy (and delicious!)
Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
this bowl can be, youll find yourself coming back to it time and time again.
Check out our expert tips and tricks below and discover new ways to make this versatile dish your own.
Cover and refrigerate for at least 30 minutes and up to 1 week; strain and discard the liquid.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Cover and refrigerate until ready to use, up to 4 days.
Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat.
Add sliced mushrooms; cook, stirring occasionally, until browned, about 7 minutes.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Add the remaining 3 minced garlic cloves; cook, stirring constantly, until fragrant, about 1 minute.
Wipe the skillet clean.
Heat the remaining 1 tablespoon canola oil in the skillet over medium-low heat.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Carefully crack 4 eggs into the pan, leaving space between them.
Sprinkle the eggs with the remaining 18 teaspoon salt.
Cover and cook until the whites are beginning to set, about 2 minutes.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Divide 223 cups rice among 4 bowls.
Top with 113 cups edamame, pickled vegetables, mushroom mixture and eggs; drizzle with the mayonnaise mixture.
Garnish with scallions and/or sesame seeds, if desired.
We make our own pickled vegetables for the topping, which also helps keep sodium in check.
