Bibibop Inspired

Switching to a whole foods, plant based diet has narrowed our options for eating out, but we've also taken advantage of the change to try some new places.  Like Bibibop which is described as the Chipotle of Korean food.  We love it and felt inspired to try to make our own at home.  Underneath that giant pile of food is a bed of basmati brown rice.  We topped the rice with black beans, sweet potatoes, carrots, peas, corn, garlic scapes, crispy tofu, kim chi and a delicious cucumber wasabi dressing. 

Brigham made the dressing in the blender using about a half a cucumber, a large tablespoon of Just Mayo, a couple teaspoons of wasabi and enough almond milk to make the consistency more liquid.  A dairy-free alternative to the Bibibop dressing that really pulled together this bowl of awesome.    I also topped mine with a little bit of sriracha.  Approximately 560 calories with about 27 grams of protein and 17 grams of fiber of spicy awesome!