Vegetarian Bulgogi Bowls with Vegetables - Slender Kitchen
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Vegetarian Bulgogi Bowls with Vegetables

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406
Calories 
67g
Carbs 
5g
Fat 
36g
Protein 
10
Weight Watchers® SmartPoints™
(11 PointsPlus®)

Recipes Content

Recipe

Bulgogi is basically Korean barbecue and it is amazing if you haven't had it before. Normally it is made with super thin sliced beef sirloin, but I like to make a vegetarian version using soy crumbles instead of the beef. You could also use tofu or tempeh, but I like the texture and taste of the crumbles in this recipe. In terms of veggies, really anything goes, but I like to keep the veggies raw and fresh. If you prefer cooked veggies, just make sure to only lightly steam or saute them until just tender crisp. You will want the crunch and freshness.

Prep Time

Vegetarian Bulgogi Bowls with Vegetables

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 cup brown rice
  • 1/4 cup soy sauce (GF if needed)
  • 2 tbsp. brown sugar
  • 2 tsp. sesame oil
  • 3 U cloves garlic, minced
  • 1 tsp. ginger
  • 1/2 tsp. red pepper flakes
  • 2 U green onions, thinly sliced
  • 1 lb. vegetarian crumbles (or extra firm cubed tofu)
  • 1 cup cabbage
  • 1 U cucumber, sliced thin
  • 1 U red pepper, sliced thin
  • 1 cup carrots, shredded
  • 1/4 cup cilantro

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 406
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1 542mg
67%
Total Carbohydrate 67g
22%
Dietary Fiber 11g
44%
Sugars 12g
Protein 36g

Directions

  1. Cook the brown rice according to package directions. Prep the vegetables
  2. Stir together the soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes, and green onions.
  3. Heat a skillet over medium high heat. Add the crumbles and brown for 4-6 minutes, breaking up as you go. Add the soy sauce mixture and simmer for 3-4 minutes. Serve over rice with vegetables. You can also cook the vegetables depending on your preferences. I like them raw or cooked until tender crisp.
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