Bibimbap with Kimchi & Sweet Chile Sauce

Bibimbap

with Kimchi & Sweet Chile Sauce

lunch

Lunch Tofu Root Vegetables Grain Bowl Nut-Free High-Protein Gluten-Free Summer Recipes Spring Recipes Quick and Easy Seasonal Menu 10 minutes or less
SERVINGS
2 6
PREP & COOK TIME
5 min
CALORIES
490
FAT
8g
CARBOHYDRATES
87g
PROTEIN
21g

MAIN INGREDIENTS

  1. 8.8 oz precooked brown rice
  2. 6 oz Wildwood Organic Sproutofu Baked Tofu
  3. 1 cucumber
  4. 1 carrot
  5. 3.5 oz vegan cabbage kimchi
  6. ¼ cup sweet chile sauce
  7. For full ingredient list, see Nutrition
Allergens: Soy
Nutrition

INSTRUCTIONS

1
Prepare the bowl

Make a small 2 inch tear on the top of the brown rice bag, and microwave for 1 minute. Cut the tofu into cubes. Thinly slice the cucumber. With a box grater, shred the carrot.

2
Serve

Divide the cooked brown rice between serving bowls. Top with the cubed tofu, sliced cucumbers, shredded carrots, and kimchi. When you’re ready to eat, drizzle with sweet chile sauce.