Bulgogi Roasted Spring Veggie Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean-inspired bowl of roasted spring vegetables with gochugaru spices, served with fresh spinach, avocado, and sesame. Spicy and satisfying with roasted cauliflower and mushrooms at its core.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 829mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1136mg
- Calcium
- 116mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 829MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.