Spicy Bibimbap-Style Shrimp and Rice Bowls
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Spicy Bibimbap-Style Shrimp and Rice Bowls

Spicy Bibimbap-Style Shrimp and Rice Bowls

with Beyond Meat®, Zucchini and Carrots

Our take on the Korean rice bowl is packed with veggies, rice and Beyond Meat®. Finish it with a spicy-sweet sesame sauce, then stir all these vibrant ingredients together.


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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Beyond Meat®

¾ cup

Jasmine Rice

200 g


170 g


1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp


(Contains Soy, Wheat)

2 unit

Green Onion

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp


2 tsp


285 g


(Contains Shrimp)

Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories830 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate100 g
Sugar18 g
Dietary Fiber7 g
Protein49 g
Cholesterol180 mg
Sodium2050 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 Cups
Measuring Spoons
Medium Bowl
Baking Sheet
Parchment Paper
Large Non-Stick Pan


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce.Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and make sauce

Meanwhile, peel, then cut carrot into 1/4-inch slices, then cut slices into 1/4-inch matchsticks. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Thinly slice green onions. Stir together gochujang, half the honey and half the soy sauce in a medium bowl.

Roast veggies

Add zucchini, carrots and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 8-10 min.

Toast sesame seeds and cook shrimp

Meanwhile, heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on sesame seeds so they don't burn!) Transfer sesame seeds to a plate. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat. Transfer shrimp to another plate, then cover to keep warm.

Cook Beyond Meat®

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.** Remove the pan from heat, then add remaining soy sauce and remaining honey. Season with salt and pepper, then stir to combine.

Finish and serve

Stir half the sesame seeds into the medium bowl with sauce. Sprinkle remaining sesame seeds over veggies. Fluff rice with a fork. Season with salt and stir in half the green onions. Divide rice between bowls, then top with Beyond Meat®, veggies and shrimp. Drizzle with spicy sesame sauce, then drizzle with sriracha, to taste. Sprinkle remaining green onions over top.