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Toasted Sesame-Gochujang Bowls
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Toasted Sesame-Gochujang Bowls

Toasted Sesame-Gochujang Bowls

with Farro and Plant-Based Protein

No meat, no problem! Tonight's veggie dish is inspired by the Korean classic, bibimbap. This version uses farro instead of rice and subs in a savoury plant-based protein crumble that is pan-fried with aromatic sesame oil and gochujang. We know you'll be adding this to your Meatless Monday lineup!

Tags:
Veggie
Spicy
Allergens:
Wheat
Sulphites
Soy
Sesame
Egg
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Plant-Based Burger Patty

½ cup

Farro

(Contains Wheat)

200 g

Zucchini

170 g

Carrot

28 g

Baby Spinach

2 unit

Garlic, cloves

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Gochujang

(Contains Soy, Wheat)

1 tbsp

Sesame Seeds

(Contains Sesame)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

¾ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber10 g
Protein28 g
Cholesterol10 mg
Sodium1820 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

Large Non-Stick Pan
Medium Pot
Measuring Cups
Measuring Spoons
Peeler
Small Bowl
Strainer

Instructions

Cook farro and toast sesame seeds
1

Before starting, wash and dry all produce. Add farro, 1 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 18-20 min. Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on sesame seeds so they don't burn!)Remove from heat. Transfer sesame seeds to a plate.

Prep
2

Peel, then mince or grate garlic.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Peel, then cut carrot into 1/4 -inch matchsticks.Roughly chop spinach.

Make sauces
3

Add mayo, half the gochujang, 1 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your gochujang mayo.)Combine vinegar, soy sauce, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a small bowl. (NOTE: This is your dressing.)

Cook veggies and finish farro
4

Heat the same pan (from step 1) over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots and zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp and lightly charred, 3-4 min. Remove from heat, then transfer veggies to a plate. Carefully wipe the pan clean.Drain farro, then return to the same pot, off heat. Add dressing, spinach and half the crispy shallots. Stir to combine, then cover and set aside.

Cook plant-based protein
5

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then plant-based patties. Cook, breaking up patties into bite-sized pieces, until crispy, 4-5 min.** Add sesame seeds, garlic, remaining gochujang and 1/4 cup water (dbl for 4 ppl). Cook, until fragrant, 1 min. Add veggies. Season with salt and pepper, to taste, then stir to combine.

Finish and serve
6

Divide farro and plant-based protein mixture between bowls.Drizzle gochujang mayo over top.Sprinkle with remaining crispy shallots.