Sheetpan Bibimbap-Inspired Beef and Veggie Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sheetpan Bibimbap-Inspired Beef and Veggie Bowls

Sheetpan Bibimbap-Inspired Beef and Veggie Bowls

with Portabello Mushrooms and Sesame Eggs

Inspired by Korean bibimbap, this rice bowl has a it all, including savoury roasted vegetables and meaty mushrooms. There's a burst of flavour in every bite.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Portobello Mushroom

¾ cup

Jasmine Rice

2 unit(s)


(Contains Egg)

1 unit(s)


1 unit(s)


2 unit(s)

Green Onion

4 tbsp


(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Sesame Seeds

(Contains Sesame)

1 tbsp

Sesame Oil

(Contains Sesame)

250 g

Ground Beef

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

5 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1050 kcal
Fat56 g
Saturated Fat16 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber7 g
Protein42 g
Cholesterol295 mg
Sodium1660 mg
Trans Fat1 g
Potassium1350 mg
Calcium175 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Small Bowl
Large Non-Stick Pan


Cook rice
  • Add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
  • Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • Quarter zucchini lengthwise, then cut into 1/2-inch pieces.
  • Halve mushroom caps and stems, then cut into 1/2-inch-thick slices.
  • Cut green onion whites into 1-inch pieces. Thinly slice remainder.
  • Add carrots, zucchini, mushrooms, green onion whites, sesame oil, half the soy sauce and 1 1/2 tsp (3 tsp) oil to a parchment-lined baking sheet (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per sheet.). Season with salt and pepper, then toss to coat.
  • Roast, in the bottom of the oven, until beginning to soften, 12-15 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
  • Add sesame seeds to an unlined baking sheet. Toast, in the top of the oven, stirring halfway until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn.)
  • Combine gochujang, and remaining soy sauce in a small bowl.
  • Once veggies have been roasting for 12-15 min, remove from oven and stir. Make two 3-inch wide wells (four wells for 4 ppl).
  • Drizzle 1/4 tsp oil into each well then crack an egg over top. Season with salt and pepper.
  • Continue roasting until veggies are tender-crisp and eggs are done to desired likeness, 5-8 min.
  • Heat a large non-stick pan over medium-high heat. When the hot, add 1 tbsp (2 tbsp) oil, then beef. Season with salt and pepper. Cook, breaking up beef and stirring often until beef is cooked through, 4-6 min.**
  • Fluff rice with fork, then stir in half of the gochujang sauce mixture and half of the sesame seeds.
  • Add mayo to remaining gochujang sauce mixture. Stir to combine.
  • Divide rice, veggies and eggs between bowls.
  • Drizzle gochujang-mayo over top.
  • Sprinkle remaining sesame seeds and remaining green onions over top.

If you've opted to get beef, heat a large pan over medium-high heat. When the hot, add 1 tbsp (2 tbsp) oil, then beef. Season with salt and pepper. Cook, breaking up beef and stirring often until beef is cooked through, 4-6 min.**


Top final bowls with beef.