Toasted Sesame-Gochujang Bowls

Name: Toasted Sesame-Gochujang Bowls with Farro and Plant-Based Ground Protein
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: ½ cup Farro; 250 g Plant-Based Ground Protein; 1 unit(s) Zucchini; 1 unit(s) Carrot; 28 g Baby Spinach; 2 unit(s) Garlic, cloves; 28 g Crispy Shallots; 2 tbsp Gochujang; 1 tbsp Sesame Seeds; 2 tbsp Mayonnaise; 1 tbsp Rice Vinegar; 2 tbsp Soy Sauce; ¾ tsp Sugar*; 2 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Farro and Plant-Based Ground Protein

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Tonight's veggie dish is inspired by the Korean classic, bibimbap. This version uses farro instead of rice and subs in savoury plant-based ground protein topped with aromatic gochujang sauce. We know you'll be adding this to your Meatless Monday lineup!

Tags:

Veggie

•Spicy

•Low CO2

Allergens:

Wheat

•Sulphites

•Soy

•Sesame

•Egg

•Mustard

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

½ cup

Farro

(Contains: Wheat)

250 g

Plant-Based Ground Protein

1 unit(s)

Zucchini

1 unit(s)

Carrot

28 g

Baby Spinach

2 unit(s)

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)

2 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*

Nutrition Values

Calories840 kcal

Fat53 g

Saturated Fat13 g

Carbohydrate70 g

Sugar15 g

Dietary Fiber10 g

Protein27 g

Cholesterol10 mg

Sodium2080 mg

Trans Fat0 g

Potassium1100 mg

Calcium100 mg

Iron7.25 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

Cooking Steps

PDF

Before starting, wash and dry all produce. Add farro, 1 tsp (2 tsp) salt and 3 cups (6 cups) water 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 the pan is 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 toasted sesame seeds to a plate.

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.

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

Heat the same pan (from step 1) over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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.

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