vegan bowl

Korean-Style Seoul Bowl ( Bibimbap!)  with Gochujang baked Tempeh, steamed veggies, kimchi and pickled cucumber- a healthy vegan version of Bibimbap!

Seoul Bowl

cooked rice- short grain brown is my preference

Korean Baked Tempeh

carrots

spinach (or keep fresh)

shiitake mushrooms

cucumber,

salt and splash rice wine vinegar

onion

kimchi

Garnishes – scallions, cilantro, chili paste, sesame seeds, soft boiled eggs

chili

sesame oil

maple syrup or brown sugar

soy sauce

rice wine vinegar

sriracha, or Gochujang

tablespoon sesame oil

maple syrup

Set rice to cook and start the tempeh. Simmer the block of tempeh in a medium pot, with 2 inches of boiling water for 6-8 minutes to remove bitterness.

Whisk marinade ingredients together in a small bowl, and at the same time whisk Seoul Sauce ingredients together in another separate small bowl.

Remove tempeh from water carefully and pat dry.Cut in half, then cut in half to make thin pieces. See photos. Cut into squares, then triangles or strips. Dip each piece in the marinade and place on a parchment&#8211; lined sheet-pan, spooning any remaining marinade over top, and bake for 20 minutes, or until crispy.

While the tempeh bakes, prep your veggies and garnishes.

Cut the cucumber, place in a small bowl and season with generous pinch salt, a splash of rice vinegar, optional red onion and sesame seeds.

In a medium sauce pan, bring ½-1 inch of water to a simmer. Add the carrots and gently steam, just until wilted, about 2 minutes. Using a slotted spoon remove, and place on a large plate. To the same simmering water, add the spinach, steam just until lightly wilted ( 1-2 minutes) remove, drain,  place on the same plate next to the carrots. Remove and discard the shiitake stems and place the mushroom caps in the same simmering water, turning to steam both sides. Add little more water if you need to. Once tender, about 4 minutes later, place them on the plate next to the carrots and spinach.

Prep any garnishes you plan to use- cut scallions, tear cilantro leaves, and gather the kimchi, sesame seeds and hot chili paste &#8211; getting the bowls ready to assemble.

Once the rice and tempeh are done, assemble the bowls.

Divide the rice and tempeh into 2 extra hearty bowls or 3 medium bowls. Surround with the wilted veggies, cucumbers, kimchi, optional egg, fresh herbs and sprinkle with sesame seeds.

Spoon the flavorful Seoul Sauce over top.

I love this recipe! I make it frequently. And thanks for the tempeh prep tip-it really does make a difference in texture and flavor to simmer it first.

This was delicious! Better than takeout!!! Bookmarking and saving - definitely a keeper!

Made this recipe tonight, but used Trader Joe’s sriracha tofu in place of tempeh.  It was FABULOUS.  Even my 7 year old ate it without complaint (which is remarkable).  Thanks Sylvia!

I used tofu instead of tempeh, still havent quite found the right tempeh for me and I was sure the kids would eat the tofu (just not with the gochujang for them) . Anyway, very tasty!

Love this so much we are making it two nights in a row! I changed up the veggies for lightly sautéed kale and cabbage but otherwise everything else was the same. I have to be honest, I have never had Korean food because I’m such a chicken about trying new things and foods/ingredients I can’t pronounce! I have found that your introduction to food styles and flavors makes it easier for me to try new things without fear. Thank you for this!

Made this tonight.  It was AMAZING.  It was so good my 8 year old ate spinach and zucchini and said they were GOOD.  This one is a keeper.  Thanks Sylvia 😊

This recipe is so fun and easy to make, and if you enjoy cooking with someone else it's even better since you can divide and conquer the sauce, marinade and pickles.  The tempeh marinade yields the tastiest tofu I have ever had, and we frequently make it to go with other dishes.  Thank you for this healthy and delicious recipe.

The ultimate cauliflower rice bowls using miso roasted vegetables, crispy chickpeas and sauteed kale. These bowls are hearty, nourishing and easy to make!

Miso Roasted Vegetable &amp; Cauliflower Rice Bowls

butternut squash (, cubed)

brussels sprouts (, halved)

red onion (, sliced)

(15 oz) can chickpeas, drained & rinsed

miso paste ((any variety))

garlic powder

ginger

cauliflower

cilantro (, chopped)

Salt & pepper

Tahini ((thinned with water if needed))

Cilantro

Cracked pepper

Preheat the oven to 400ºF.

Place the vegetables and chickpeas on a baking sheet and set aside.

Make the marinade by whisking together the oil, miso and spices. Spoon the marinade onto the veggies and chickpeas (it will be thick so spread it out), then use your hands to coat everything. Bake for 25 - 30 minutes, flipping halfway through.

While the vegetables are cooking, make the rice. Add the frozen cauliflower into a pan. Turn on medium heat, cover and let cook for 8 - 9 minutes. Once cooked, stir in the rest of the ingredients.

Divide everything between four bowls. Top each with a drizzle of tahini, sprinkle with cilantro and finish with some fresh cracked pepper.

This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you'll want to put on everything)!  Vegan &amp; Gluten-Free.

Miso Mushroom Bowl

short-grain brown rice, uncooked

portobello mushrooms, sliced int 1/2 inch slices.

olive oil

salt and pepper

cabbage

matchstick carrots (or grated)

daikon (or radishes) or cucumbers

avocado

edamame

baby spinach

Scallions, Sprouts, Sesame seeds

rice vinegar

miso

soy sauce or Braggs Liquid Aminos

water

garlic clove

salt

cayenne

Cook Mushrooms

Heat oil in a large skillet over medium heat, season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside. (See notes for alternative method)

While the mushrooms are browning, prep the remaining veggies. 

Feel free to warm the edamame in the rice water (see photo).

Make the dressing

 place everything in a blender and blend until smooth.

Assemble the bowls

Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.

Love it! I have my own version I got from this book.

https://tinyurl.com/PlantBasedCookbk

It's all about the sauce and the seared mushrooms with this one. So delicious. I also gave the cabbage, spinach, and carrots a quick dip in hot water to warm and soften them up. Will definitely be making this one again-- thanks Sylvia!

Loved it! You'll want extra sauce for other dishes. It's now a new favorite sauce. I plan on making this dish again soon and varying the veggies so it will be a whole other meal. Thank you once again Sylvia.

My husband and I are not big fans of mushrooms. Due to their extraordinary health benefits we have been forcing ourselves to eat them. We tried this recipe for our endeavor. We can agree without reservation this might be one of the best tasting bowls we’ve ever had!! Highly recommend this!

I made this for dinner tonight and without exaggeration, it was one of the best meals I’ve ever had! I followed the recipe as per the instructions, it was simple to make and so pretty to look at.  Thank you again Sylvia! Every recipe I’ve tried has been a winner. I’ve told all my friends about your blog and everyone who has checked it out is as happy as I am about finding your blog. Everyone, please do make a double recipe of the dressing, you will not regret it.

I have made this amazing recipe twice - can definitely see this becoming a go-to meal! Super easy and I found the ingredients for the miso dressing were staples in my pantry. I added some quick pickles and kimchi. So good!!!

The miso dressing is seriously so good, I could drink it. I usually don’t like sesame oil. But it’s all perfectly balance.  Would work well on any green crunchy salad.

super tasty！
Thank you for sharing
your recipes are always amazing

LOVE this recipe. The Miso Ginger dressing is so delicious! Such a refreshing, bright and nourishing meal!  Thanks for another great recipe. Sissy

My mom cannot stop raving about these bowls :) I made them for us last night and they were a hit. The dressing is absolutely delightful--I ate the leftover dressing with plain rice and I couldn't get enough of it. Will definitely be making this again.

This was so yummy, we had it two nights in a row.  Just a tip - this dressing goes farther than you'd think.  Stir it up a little before adding more.  We wound up with puddles in the bottom of the bowl due to misjudging this.  Delicious!  Thanks for sharing.

This recipe totally wow'd me. It is soooo good!! I did cut back on the salt. I added micro greens on top.

Simple, easy, delicious. 
Your recipes are incredible. 

I also like to quick pickle carrots or beets with this recipe! 
Thank you!

Skye&amp;James

so easy to make and full of flavor. Made it twice last week. I also added a few extra pickled veggies and pickled ginger. Love all your recipes.

Best buddha bowl dressing ever! Thank you!

Chipotle Lime Black Bean Bowl, an easy Mexican-inspired vegan black bean and tofu grain bowl with quinoa, sweet potatoes, and corn with avocado and a drizzle of chipotle lime tahini sauce. Great for meal prep!

Chipotle Lime Black Bean Bowl

sweet potatoes

olive oil (divided)

quinoa

kale (removed from stem)

tofu

black beans

chili powder

lime juice

corn

tahini

chipotle peppers in adobo sauce

garlic

Prep ingredients: Roast sweet potatoes by sliced or dicing into cubes, tossing with olive oil, and roasting for 40 minutes at 425 degrees F, or 230 degrees C (see our favorite roasted sweet potato recipe here). Meanwhile, cook the quinoa according to package instructions and wilt kale in a large pan with a bit of oil and water for 3-5 minutes until the leaves soften. Crisp the tofu in a large pan over medium heat, cooking for about 15 minutes and flipping to brown all sides evenly.

Cook beans: Addd beans to a pan over medium heat and top with chili powder, garlic powder, and a squeeze of lime juice. Cook 3-5 minutes, or until black beans are warm and begin to soften.

Make sauce: Add olive oil, tahini, chipotle peppers, garlic, lime juice, and salt to a food processor or blender. Pulse until smooth, adding water until desired consistency. Set aside.

Build bowl: Add quinoa, black beans, tofu (if using), sweet potatoes, corn, avocado, and a handful of kale to bowl. Drizzle with chipotle lime tahini sauce and enjoy!

Spicy Peanut Quinoa Bowl, a simple grain bowl with quinoa, spinach, chickpeas, avocado, peanuts, and a Spicy Peanut Sauce drizzle. Full of flavor and oh-so easy!

Spicy Peanut Quinoa Bowl

quinoa (dry)

chickpeas (about 1 can (drained and rinsed))

whole roma tomatoes (diced)

½ medium red onion (chopped)

spinach

peanuts

sesame seeds (as garnish)

peanut butter

sriracha

cilantro (chopped)

Make sauce

Make spicy peanut sauce: In a medium bowl whisk together peanut butter, soy sauce, rice vinegar, and sriracha until well combined and set aside.

Cook quinoa

Cook quinoa: Cook quinoa according to package instructions. Typically this means quinoa with double the amount of water (1.5 cups of quinoa and 3 cups of water for this recipe) and bringing it to a boil, then reduce to a simmer and cooking covered until all water is absorbed, about 15-20 minutes.

Mix salad ingredients

Mix salad ingredients: Combine drained chickpeas, diced tomatoes, and chopped onion in a small bowl and sprinkle with a pinch of salt and pepper.

Build bowl

Build bowl: Add about ¾ cup cooked quinoa, chickpea/tomato/onion mixture, spinach, peanuts, and diced avocado to a bowl. Drizzle with Spicy Peanut Sauce and sprinkle with sesame seeds and chopped cilantro before serving.

This delicious Vegan Ancient Grain Bowl is an amazing weeknight meal. It all comes together within 35 minutes and is gluten-free and packed with all the vitamins and minerals.

Vegan Ancient Grain Bowl

MISO SWEET POTATOES

potatoes

white miso or chickpea miso

tbsp coconut aminos

tsp arrowroot flour flour

lemon juice

tsp chili paste

tsp grated ginger

tbsp filtered water

BROCCOLI PESTO

broccoli

parsley

shallot (rough chopped)

lemon (juiced)

PORTOBELLO MUSHROOMS

portobello mushrooms (sliced)

tsp liquid smoke

tbsp balsamic vinegar

onion powder

SUGAR SNAP PEAS

sugar snap peas

tsp sesame oil

ADDITIONAL INGREDIENTS

avocados (sliced)

Preheat the oven to 400°

On a large baking sheet, add the SWEET POTATOES and drizzle with olive oil and a dash of salt and pepper. Roast in the oven for about 25 minutes.

On another baking sheet, add the sliced PORTOBELLO MUSHROOMS and all the remaining mushroom ingredients. Mix well with your hands and lay evenly on the baking sheet. Roast for 20 minutes flipping halfway through.

MISO SAUCE: In a small saucepan heat on low, add all the remaining miso ingredients EXCEPT the olive oil, and mix until warm. Remove from heat and set aside until the sweet potatoes are done cooking. Once they&#39;re done, toss the miso with the sweet potatoes and set aside.

Meanwhile, for SNAP PEAS boil for about 5 minutes until slightly soft but still have a good amount of crunch. Remove and place immediately in a large bowl filled with ice and cold water to stop it from cooking. Set aside. Then, drizzle a dash of the olive oil and salt and pepper.

To make the BROCCOLI PESTO, add all ingredients in a food processor and blend well adjusting the seasoning as needed.

In a bowl or plate, add the cooked quinoa, the sliced avocados, the mushrooms, the miso sweet potatoes, the snap peas, and the pesto. Top with sesame seeds and enjoy!

Hearty and nourishing black bean and quinoa chili bowl with big flavor! Fiber- and protein-rich, SO satisfying, and perfect for meal prep!

Smoky Black Bean &amp; Quinoa Chili Bowl

Chipotle Black Bean Chili

Creamy Jalapeño Cashew Sauce

lime juice ((1 small lime yields ~2-3 Tbsp))

Avocado, sliced

CHILI: Prepare chipotle black bean chili using this recipe.

GRAINS: While the chili is cooking, prepare quinoa (or brown rice).

SAUCE: While the grains are cooking, prepare the jalapeño cashew sauce.

KALE: Add chopped kale to a large mixing bowl and top with lime juice, maple syrup, and olive oil. Then massage with clean hands for about 1 minute to tenderize and infuse it with flavor.

To serve, divide chili, grains, and massaged kale between serving bowls and top with avocado and/or cilantro (both optional). Drizzle with jalapeño cashew sauce. There may be leftover sauce and chili depending on your preferred portion sizes and ratios.

Leftovers will keep stored separately in the refrigerator for up to 3-4 days. Chili and grains are freezer friendly for up to 1 month.

https://www.youtube.com/watch?v=MlU_oeQLPOI

Hearty and nourishing black bean and quinoa chili bowl with big flavor! Fiber and protein-rich, SO satisfying, and perfect for meal prep!

Full Recipe: https://minimalistbaker.com/smoky-vegan-black-bean-quinoa-chili-bowl/
 
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Smoky Black Bean & Quinoa Chili Bowl | Minimalist Baker Recipes

Dig into all the best flavors of Italy with this healthy, vegan Italian Bowl with roasted vegetables and quinoa. This recipe is gluten free, packed with vitamins and plant-based protein, and easy to make in just 30 minutes!

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Top 17 vegan bowl recipes from across the web

The most viewed vegan bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seoul Bowl

Miso Roasted Vegetable &amp; Caulif...

Miso Mushroom Bowl

Chipotle Lime Black Bean Bowl

Spicy Peanut Quinoa Bowl

Vegan Ancient Grain Bowl

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