Bulgogi Roasted Spring Veggie Bowl

5 from 7 votes

Bulgogi Roasted Spring Veggie Bowl

Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe

Prep Time10

Cook Time35

Total Time45

Course: Bowl, Main Course

Cuisine: fusion, Gluten-free, Korean, Vegan

Keyword: bulgogi inspired vegan bowl, korean gochugaru roasted veggies, Spring Vegetables, vegan bulgogi

Servings:

Author: Vegan Richa

Ingredients

Veggies:

1/2 head cauliflower chopped into florets
8 oz sliced mushrooms
1 cup of other spring veggies like sliced radish or sliced fennel
half a bunch asparagus
2 tsp oil
2 tsp soy sauce (tamari for glutenfree, coconut aminos for soyfree))
1/3 to 1/2 tsp salt
1/2 tsp garlic powder and more as needed
1.5 tbsp or more bulgogi spice See recipe notes to make your own mix
a dash of paprika for color

Bowl:

ripe avocado cubed or cubed cucumber
spinach or greens
2 tbsp asian chili garlic sauce such as sambal oelek
sesame seeds and scallions for garnish

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F. Prepare 2 baking dishes by lining with parchment or greasing.
Add the veggies except asparagus to a bowl. Sprinkle the oil and soy sauce and toss well to coat.
Sprinkle the spices and salt and toss well to coat. Spread on the large baking dish and place in the hot oven.
Chop tough stems of the aspragus and place in another baking dish. Spray oil. Sprinkle a a good dash of salt, garlic powder and bulgogi blend or pepper flakes.
Place the asparagus dish in the oven after 20 mins of baking time. At this time, Move the other dish around.
Check after 10 minutes if veggies are done to preference,, or continue to bake for another 5. Bake until the veggies are tender
Remove the dishes from the oven. Prep the bowls with with greens(fresh spinach or lightly wilted), avocado and chile garlic sauce. Garnish with sesame seeds and a dash of lemon if needed.
Variations: Add some rice stir fried in gochujang to make a Bibimbap bowl. Add some baked tofu to make it hearty.

Notes

Bulgogi Blend: Mix 1 tbsp korean chili flakes (gochugaru, or use regular flakes+ chipotle pepper (it will be a bit different)), 2 tsp onion powder, 1 tsp garlic powder, 1-2 tsp sesame seeds, 1/2 tsp ground ginger, 2 tsp dried chives, 1 tsp brown sugar and zest of half a small lemon and use. (to store for longer, omit lemon zest and add some lemon juice or zest when cooking)

Nutrition based on 1 serving

Nutrition

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