Bulgogi Roasted Spring Veggie Bowl
A bright bowl of roasted spring vegetables with a sweet-savory bulgogi twist and simple toppings.
Ingredients
Vegetables
- 1 head Cauliflower Chopped into bite-sized pieces
- 8 oz Mushrooms Chopped into bite-sized pieces
- 1 bunch Asparagus Chopped into bite-sized pieces
- 1 tbsp Gochugaru spice blend For seasoning the vegetables
- 2 cups Greens e.g., spinach or arugula, for layering
Toppings
- 1 medium Avocado Sliced, to top the bowl
- 1 tbsp Sesame seeds For garnish
- to taste Chili sauce For drizzling on top
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Chop the cauliflower, mushrooms, and asparagus into bite-sized pieces.
- Toss the veggies in the gochugaru spice blend and a little olive oil, then spread them on a baking sheet.
Cooking
- Roast in the oven for 20-25 minutes or until tender and slightly caramelized.
Assembly
- In a bowl, layer your greens, then top with the roasted veggies.
- Add sliced avocado, sprinkle sesame seeds, and drizzle chili sauce on top.
Notes
Serve warm for the best texture and flavor. You can add a squeeze of lime or a soft-boiled egg on top for more richness. Store roasted veggies and greens separately in airtight containers in the fridge. Use within 3 to 4 days for best taste and texture.