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Broccoli Rice Bibimbap

This Broccoli Rice Bibimbap is Paleo, Whole30, and super delicious! This is one of my favorite blog recipes to date, because it’s full of flavors and colors! It has a rice base, quick-and-easy salmon, fresh veggies, and egg, and a spicy sauce! You can use traditional rice or riced broccoli or cauliflower for extra nutrients! Either way, this will quickly become one of your favorite meals!

Broccoli Rice Bibimbap

I’ve been dying to make bibimbap since my Korean friend told me about it in January! I think it’s funny (and infuriating) that I made this recipe within two months of getting the idea, yet I came up with my Tikka Masala Shepherd’s Pie over a year before I got around to making it!

This recipe is wonderful because it is full of vegetables, yet it still has carbs (my favorite) and other fun stuff (like protein and eggs). It was enormous fun to make, because I’m pretty sure I’ve become obsessed with bowl foods. I was looking back on my recent recipes, and I realized that almost all of them are in bowls. I mean, look: Greek Guacamole, Purple Sweet Potato & Tahini Breakfast Bowl, Paleo & Vegan Cheese Dip . . . Good thing I’ve got a decidedly non-bowl friendly recipe coming on Wednesday! (Hint: it’s a dessert!)

I think I’m kind of in a food styling rut right now, so maybe I’ll bake up some good old-fashioned muffins next weekend and have fun photographing them! Last week’s Cauliflower Falafel was fun to photograph because I got to chuck them around and make a mess. That’s probably how I’ll photograph muffins too.

Broccoli Rice Bibimbap

But we’re not here to talk about muffins. We’re here to talk about Broccoli Rice Bibimbap! It’s sweet, spicy, chewy, crunchy, and everything inbetween! My favorite part of the whole bowl was probably smashing the avocado into the rice and mixing it in with the spicy dressing. But the egg was good too. And so was the salmon. Ugh, forget about it. The whole thing is delicious!

Speaking of the salmon, I want to mention that this whole recipe is very customize-able (like basically every other recipe that I post, haha). I avoid cooking beef because I’m squeamish and I like other meat better, which is why I made salmon. If you don’t want salmon, make beef. Or chicken. Whatever you want. If you hate eggs, a.) we can’t be friends, and b.) don’t make one. I am not breathing down your neck, demanding that you make the recipe my way. That would be really creepy.

Broccoli Rice Bibimbap

The one thing you should not omit from the bowl is the sauce. Please, whatever you do, make the sauce. Typical bibimbap sauce has gochujang, which I didn’t have on hand. It also has non-Paleo ingredients, so I improvised and made my own Korean-inspired sauce. It turned out way better than I expected, which is to say really good. The sauce has orange juice (hence the oranges in the photos) and lots of spice. Perfect.

Broccoli Rice Bibimbap Broccoli Rice Bibimbap

I also want to mention that there’s a lot of parsley in these photos because greens make everything look prettier. However, I hate the taste of parsley. Some people hate cilantro — these people can hang out with the aforementioned egg-haters because we can’t be friends either. I think cilantro is delicious, but I can’t stand parsley. I really liked these photos, though.

Broccoli Rice Bibimbap

Please, please, please make this Broccoli Rice Bibimbap! Your life will be better for it. 🙂

Print Recipe
Broccoli Rice Bibimbap
Broccoli Rice Bibimbap
Course Main Dish
Cuisine Korean
Prep Time 15 minutes
Cook Time 20 minutes
Servings
bowl
Ingredients
Bowl
Spicy Red Chili Sauce
Course Main Dish
Cuisine Korean
Prep Time 15 minutes
Cook Time 20 minutes
Servings
bowl
Ingredients
Bowl
Spicy Red Chili Sauce
Broccoli Rice Bibimbap
Instructions
  1. Whisk all of the sauce ingredients together in a small glass. Set aside.
  2. Cook your rice by preferred method. Veggie rice may be steamed, sauteed, or microwaved. If desired, use half regular rice and half veggie rice. **
  3. While the rice cooks, shred your carrot, slice your cucumber and radish thinly, cube your avocado, and wash your kale.
  4. Poach or fry one egg, making sure to leave the yolk runny.
  5. Assemble the bibimbap: Layer one scant cup of rice on the bottom. Top with kale, radishes, cucumber, carrots, egg, cooked protein, and avocado. Drizzle with sauce and garnish with sesame seeds and/or parsley. Enjoy!
Recipe Notes

* I used a homemade red chili sauce that my dad makes from dried red chili pods. Sriracha or traditional hot sauce should also work, although you may have to adjust the amount.

** You can also use quinoa instead of rice.

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