Autumn Bibimbap

Ingredients
1/2 c. sushi rice
2 rainbow carrots
6 oz. Brussels sprouts
1 tbsp. gochujang
1 cucumber
1 scallion
1 garlic clove
2 tbsp. vegan mayo
2 tbsp. sesame oil
6 oz. baby spinach
1 tbsp. sesame seeds
4 oz. vegan kimchi

Directions
Preheat the oven to 400 degrees. Combine the sushi rice, 1 1/4 c. water and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes. Remove cover and allow rice to cool.

Peel and slice the carrots. Trim and quarter the Brussels sprouts. In a small bowl, mix the gochujang with 1 tbsp. water to make a glaze. Transfer the Brussels to a baking sheet and toss with the gochujang glaze, 1 tsp. vegetable oil, and a pinch of salt. Toss the sliced carrots with a little oil and add to the other side of the baking sheet. Roast the vegetables until tender, about 14 to 16 minutes.

Thinly slice the cucumber and scallion. Peel and mince the garlic and add to a small bowl with the vegan mayo, 2 tsp. of the sesame oil, a pinch of salt, and 2 tsp. of water. Mix the sesame aioli to combine.

Place a large nonstick skillet or cast iron pan over medium-high heat with just 1 tsp. of sesame oil. Add the spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, transfer to a plate, and sprinkle with 1 tsp. of sesame seeds.

Fluff the cooked rice with a fork. Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the rice, press into an even layer, and cook until the bottom begins to crackle and brown, about 10 minutes.

To serve the bibimbap family style, pile the rainbow carrots, gochujang Brussels, sliced cucumber, sesame spinach and kimchi directly onto the crispy rice in the skillet. Drizzle with sesame aioli and sprinkle with scallion and remaining sesame seeds.

Serves 2.

1 serving = 500 calories