Sheetpan Bibimbap-Inspired Veggie Bowls
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Sheetpan Bibimbap-Inspired Veggie Bowls

Sheetpan Bibimbap-Inspired 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.

Tags:
Veggie
•New
•Spicy
Allergens:
Egg
•Soy
•Wheat
•Mustard
•Sulphites
•Sesame
•Milk

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
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Portobello Mushroom

¾ cup

Jasmine Rice

2 unit(s)

Egg

(Contains Egg)

1 unit(s)

Zucchini

1 unit(s)

Carrot

2 unit(s)

Green Onion

4 tbsp

Gochujang

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

2 tbsp

Mayonnaise

(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)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories730 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate92 g
Sugar17 g
Dietary Fiber7 g
Protein18 g
Cholesterol220 mg
Sodium1580 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium150 mg
Iron4 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.

Utensils

•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Small Bowl

Instructions

Cook rice
1
  • 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.
Prep
2
  • 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.
Roast veggies
3
  • 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.)
Finish prep
4
  • 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.
Cook eggs
5
  • 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.
Finish and serve
6
  • 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.