with Gochujang Brussels Sprouts & Sesame Aioli
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- ¾ cup sushi rice
- 2 rainbow carrots
- 6 oz Brussels sprouts
- 1 tbsp gochujang
- 1 cucumber
- 1 scallion
- 1 garlic clove
- 2 tbsp sesame oil
- 2 tbsp Follow Your Heart Vegenaise
- 6 oz baby spinach
- 1 tbsp sesame seeds
- 4 oz vegan cabbage kimchi
- 2 tsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition.
Preheat the oven to 400°F. Combine the sushi rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes. Remove cover to allow rice to cool.
Peel and slice the carrots. Trim and halve the Brussels sprouts. In a small bowl, mix the gochujang with 1 tbsp water to make a glaze. Transfer the halved Brussels to a baking sheet, toss with gochujang glaze, 1 tsp vegetable oil, and a pinch of salt. Add the sliced carrots to the other side of the baking sheet and toss with 1 tsp vegetable oil. Roast vegetables until tender, about 14 to 16 minutes.
Thinly slice the cucumber. Thinly slice the scallion. Peel and mince the garlic and add to a small bowl with the Vegenaise, just 2 tsp sesame oil, a pinch of salt, and 2 tsp water. Mix the sesame aioli to combine.
Place a large nonstick skillet or cast iron pan over medium-high heat with just 1 tsp sesame oil. Add the spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, transfer to a plate, and sprinkle with just 1 tsp sesame seeds.
Fluff the cooked rice with a fork. Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the rice, press into an even layer, and cook until the bottom begins to crackle and brown, about 5 to 7 minutes.
To serve the bibimbap family-style, pile the rainbow carrots, gochujang Brussels sprouts, sliced cucumber, sesame spinach, and kimchi directly onto the crispy rice in the skillet. Drizzle with sesame aioli and sprinkle with sliced scallion and remaining sesame seeds.