Korean Veggie Burger Bowls with Yum Yum Sauce are perfect for make-ahead lunches or easy weeknight dinners. Vegan, gluten free, and packed with healthy plant-based ingredients.
This post is in partnership with Dr. Praeger’s. I was compensated for my time, however all opinions are my own.
Korean Veggie Burger Bowls:
These Korean Veggie Burger Bowls are an easy and delicious way to sneak in more vegetables. A bed of brown rice forms the fiber-filled base; shiitake mushrooms adding meaty, umami flair; and a quick-pickled carrot slaw adds zing and crunch.
And if you’re looking to effortlessly slip in more plant goodness, Dr. Praeger’s Korean Veggie Burgers—packed with veggies, brown rice and spicy Gochujang sauce—lend all the flavors of classic Korean bibimbap.
To finish, a superbly creamy and delightfully tangy Yum Yum Sauce seals the deal.
Benefits of Eating More Plants:
Consuming more plants is a topic I’m wildly passionate about, from the perspective of both a home cook and Registered Dietitian. A plant-forward diet is linked to a lower risk of heart disease, type 2 diabetes, Alzheimer’s, and certain types of cancer. Additionally, it’s been shown to contribute to longer life spans in Mediterranean and Asian regions. Eating more plants also helps you get more essential (yet often under-consumed) nutrients, such as vitamins A, C, and E, folate, potassium, calcium, and magnesium.
Replacing meat with more plant-based alternatives can also help reduce your carbon footprint, which is the equivalent to giving the environment a big bear hug. And even though we’ve seen an uptick in plant-based eating, nearly nine out of ten Americans still aren’t getting enough vegetables. Luckily, brands like Dr. Praeger’s are making strides to change that by creating innovative tools to help folks up their veggie intake. Enter the new Veggie Tracker from Dr. Praeger’s—a free tool that helps users eat the USDA’s recommended 3 cups a day.
With the Veggie Tracker,
Users simply log in, search for the veggies they ate that day and record the amount. The tracker shows personalized progress on a daily and ongoing basis, plus tips, recipes, and motivation to help users hit the daily goal of 3 cups. Folks who sign up also receive a free e-book packed with helpful resources, access to a private Facebook group to connect with fellow veggie trackers, and the chance to win an assortment of prizes.
To sign up for the veggie tracker and gain access to a wealth of resources, follow this link. 
Part of the beauty of these Korean Veggie Burger Bowls is that they can be made in advance for workday lunches. Alternatively, they’re perfect for busy weeknights when the craving for takeout strikes. For convenience, feel free to use the pouches of precooked brown rice, or your grain of choice. And if you’re trying to streamline the recipe even further, the pickled carrot slaw can be made up to 5 days in advance.
Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations.
More Vegetarian Grain Bowl Recipes:
Roasted Veggie Quinoa Bowls with Miso-Turmeric Dressing
Teriyaki Cauliflower Power Bowls
Quinoa Power Bowls with Maple-Chipotle Brussels
- ½ cup rice vinegar
- 1 Tbsp., plus ½ tsp. granulated sugar
- 2 tsp. mustard seeds
- ¾ tsp. kosher salt
- ½ cup matchstick carrots
- ⅓ cup thinly sliced red onion
- ¼ cup mayonnaise (vegan mayo if making plant-based)
- 1 Tbsp. liquid coconut oil
- 2 tsp. tomato paste
- ½ tsp. granulated garlic
- ¼ tsp. paprika
- 2 Tbsp. extra-virgin olive oil
- 8 oz. shiitake mushrooms, stems removed
- 1 Tbsp. lower-sodium soy sauce (sub tamari if making gluten free)
- 2 cups cooked brown rice
- 1 box Dr. Praeger's Korean Veggie Burgers (optional), heated according to package instructions
- 1 ripe avocado, sliced
- Combine vinegar, ½ cup water, 1 Tbsp. of the sugar, mustard seeds, and salt in a small saucepan; bring to a simmer. Pour vinegar mixture over carrot and onions in a clean, heatproof jar or bowl. Cover and chill at least 1 hour. Drain before serving.
- Prepare Yum Yum Sauce by combining mayonnaise, coconut oil, tomato paste, garlic, paprika, and remaining ½ tsp. sugar. Whisk in 1 Tbsp. water to thin out to desired consistency. Set aside.
- Heat oil in a skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, about 8 minutes. Add soy sauce, toss to coat and cook 1 minute longer. Remove from heat.
- To assemble bowls, divide brown rice evenly into each of four bowls. Top with 1 Dr. Praeger's Korean Veggie Burger, sliced into quarters. Serve with pickled carrot slaw, shiitake mushrooms, and sliced avocado.
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