fusion

Bulgogi Tempeh Bibimbap with Chimichurri

Name: Bulgogi Tempeh Bibimbap with Chimichurri
Yield: 1 serving
Cuisine: fusion
Ingredients: 127 g tempeh, sliced; 13 g soy sauce; 7 g brown sugar; 4 g garlic, grated; 6 g sesame oil; 149 g cooked short grain rice; 60 g baby spinach; 67 g cucumber, thinly sliced; 15 g fresh parsley, chopped; 9 g olive oil; 7 g red wine vinegar; 0.74 g red pepper flakes

This dish pairs tempeh, sliced with soy sauce, brown sugar and garlic, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian Vegan High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

67 g Carbohydrates

30 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

127g tempeh, sliced 245 kcal
13g soy sauce 9 kcal
7g brown sugar 27 kcal
4g garlic, grated 6 kcal
6g sesame oil 53 kcal
149g cooked short grain rice 194 kcal
60g baby spinach 14 kcal
67g cucumber, thinly sliced 10 kcal
15g fresh parsley, chopped 5 kcal
9g olive oil 80 kcal
7g red wine vinegar 6 kcal
1g red pepper flakes 0 kcal

Cooking instructions

cooked short grain rice
Cook rice in water until tender; keep warm.
tempehsoy saucebrown sugargarlic
Whisk soy sauce, brown sugar, and grated garlic in a bowl. Toss tempeh in the mixture and let stand 5 minutes.
tempehsesame oil
Heat sesame oil in a skillet over medium-high heat. Sear tempeh 2-3 minutes per side until browned and sticky.
baby spinach
In the same skillet, quickly saute spinach 1-2 minutes just to wilt. Remove from heat.
fresh parsleyolive oilred wine vinegarred pepper flakes
Stir together chimichurri by mixing parsley, olive oil, red wine vinegar, and red pepper flakes.
tempehcooked short grain ricebaby spinachcucumber
Assemble bowl: rice, spinach, tempeh, and cucumber. Drizzle chimichurri over the top and serve.