Korean Style Rice Bowl

Paying homage to a bibimbap, but with a vegan twist. With aubergine, brown rice, chickpea 'omelette' bites, mushroom and spinach tossed in a gochujang sauce.
Brown Rice (27%), Aubergine (17%), Spinach (11%), Portobello Mushroom (9%), Broccoli Stalk, Unsweetened Soy Milk [Water, Soya Beans, Calcium, Natural Flavouring, Stabiliser: Gellan Gum, Vitamins (B2, B12, D2)], Carrot, Red Onion, Water, Garlic, Gram Flour (2.3%), Edamame (Soya), Gochujang (1.7%) (Soya), Miso (Soya), Sesame Oil, Rice Wine Vinegar, Tamari (Soya), Molasses, Mirin, Sesame Seeds, Ginger, Sunflower Oil, Onion, Yeast Flakes, Arrowroot, Sea Salt, Paprika, Turmeric.

For allergens, including cereals containing gluten, please see ingredients in bold. Our kitchen also handles celery, cereals containing gluten, mustard, tree nuts, peanuts, sesame, soya, and sulphites. Get in touch if you’d like to know more.

From time to time ingredients may change, please always check the packaging before tucking into your dish.

Along with other brilliant benefits, each serving will give you:
  • 2 or more of your 5 a day
  • A source (plus more) of iron
  • A source (plus more) of vitamin C
  • A source of protein
Our meals are totally plant-based, made from real, whole food ingredients, which naturally deliver a wide range of the vitamins and minerals your body needs. Here's the full nutritional information for Korean Style Rice Bowl.
Dish for 1: 358g
Dish for 2: 716g
Typical ValuesPer 100gPer 358g
of which saturates0.5g1.8g
of which sugars3.2g11.5g
6% of NRV21% of NRV
6% of NRV21% of NRV
Vitamin C8.0mg28.6mg
10% of NRV36% of NRV