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4.15 from 7 votes

Bibimbap Nourishing Bowl

A low FODMAP Bibimbap nourishing bowl recipe inspired by the Korean cuisine. Includes mixed rice, crispy tofu, veggies and a sunny side up egg.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Lunch
Cuisine: Low Fodmap
Keyword: carrots, nourishing bowl, Rice, swiss chard, tofu
Servings: 2 people
Author: My Gut Feeling

Ingredients

  • ½ cup brown rice
  • 1 cup water
  • Pinch of salt
  • 2 cups | 2,65oz | 75g swiss chard without stems OR spinach chopped
  • 2,65 oz | 75g rainbow carrot peeled and julienned
  • 2,29 oz | 65g courgette julienned
  • 3 tbsp olive oil
  • 6 oz | 170g plain tofu
  • Pinch of salt
  • 2 eggs (optional. Omit if vegetarian)
  • 0,56 oz | 4g green onions green tops only, chopped
  • 1 tbsp | 0,39oz | 11g Sesame seeds optional

Instructions

  • Place the rice in a sauce pan with boiling water and a pinch of salt. Cook on a low heat, until all the water has been absorbed and the rice is cooked.
  • Drain and wrap the tofu with paper towel. Place a plate and a heavy object on top of the tofu and set aside for 15 minutes. This process will help tofu drain faster. After pressing the tofu, cut into medium rectangular strips and coat both sides with salt. In a hot grill pan, grill 5 minutes per side or until crispy and golden brown.
  • For the swiss chard, carrots and zucchini, simply heat up 2 tbsp of olive oil in a skillet, then sauté the vegetables (one at a time) with salt until tender. Chard will take 5-7 minutes, carrots about 5 minutes, and zucchini 2-4 minutes.
  • Fry the eggs (optional) with a tbsp of olive oil and add a pinch of salt.
  • Place the rice in two bowls, top with veggies and tofu, and finish with a sunny side up egg.
  • Top with green onions and sesame seeds (optional), stir everything up and serve.

Notes

If desired, you can season the bowl with the traditional bibimbap sauce:
2-3 tablespoon low FODMAP red pepper paste + ½ teaspoon gluten free soy sauce + 1 teaspoon apple cider vinegar + 1 teaspoon sugar + ½ teaspoon sesame seeds + 1 teaspoon sesame oil.
Mix well and pour the dressing over the bibimbap before stirring everything up.