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Vegan Buddha Bowl with Gochujang Sauce

This vegan buddha bowl with gochujang sauce is packed with sweet and spicy flavour but is completely gluten free, and plant based.
Course Dinner, Lunch
Cuisine American, korean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 432kcal
Author Abbey Sharp

Ingredients

  • 2 tbsp brown sugar
  • ¼ cup gluten free low sodium tamari
  • 2 tsp toasted sesame oil
  • ¼ tsp crushed red pepper omit for less spice
  • 2 tbsp gochujang
  • 1 tbsp grapeseed oil
  • 4 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 packs of Yves Veggie Ground Round
  • For the Bowl:
  • Cooked Brown rice
  • Sliced cucumber
  • Carrot cut julienne
  • Red Cabbage shredded
  • Kimchee
  • Avocado
  • Green onions sliced on a bias
  • White and black sesame seeds

Instructions

  • To a bowl, mix together the brown sugar, tamari, sesame oil, red pepper, gochujang, grapeseed oil, garlic, and ginger. Mix well.
  • Heat a large skillet over medium high heat and add in the Yves veggie ground round. Saute just to break up the pieces before adding in the sauce, and tossing until everything is coated.
  • Add brown rice to six bowls, top with the Yves veggie ground round and any additional toppings, as desired. Enjoy warm.

Nutrition

Calories: 432kcal | Carbohydrates: 20g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Sodium: 570mg | Potassium: 60mg | Fiber: 10g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 5mg