Roasted Veggie Bibimbap Bowls with Citrus-Kimchi Dressing

Ingredients

• 2 cups brown rice, cooked
• 1 cup broccoli florets, chopped
• 1 cup carrots, sliced
• 1 cup red bell pepper, sliced
• 1 cup zucchini, sliced
• 4 large eggs
• 1 cup kimchi, chopped

• 1 cup olive oil
• 1 cup orange juice, freshly squeezed
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang
• 1 teaspoon honey
• 1 teaspoon sesame oil

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   Spread the broccoli, carrots, red bell pepper, and zucchini on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and slightly crispy.
3. 03
   While the vegetables are roasting, prepare the brown rice according to package instructions if not already cooked.
4. 04
   In a small bowl, whisk together the olive oil, orange juice, rice vinegar, gochujang, honey, and sesame oil to make the citrus-kimchi dressing.
5. 05
   In a medium pot, bring water to a boil. Gently lower the eggs into the water and cook for 6-7 minutes for a jammy yolk. Transfer to an ice bath to cool, then peel.
6. 06
   In a large bowl, combine the cooked brown rice, roasted vegetables, and chopped kimchi. Toss with the citrus-kimchi dressing until well mixed.
7. 07
   Divide the rice and vegetable mixture among four bowls. Top each bowl with a jammy egg.
8. 08
   Serve immediately, garnished with sesame seeds and sliced green onions if desired.