These Daring Broccoli Bulgogi Bowls are a cozy, protein-packed vegan dinner perfect for January. Juicy Daring Plant Chicken is marinated in a savory-sweet bulgogi sauce with pear, garlic, ginger, and gochujang, then caramelized until glossy and bold. Served over sesame quinoa with roasted broccoli, this Korean-inspired bowl is warming, nourishing, and easy enough for weeknights—naturally vegan, easily gluten-free, and great for meal prep.
3-4Serves
35 minsCook
20 minsPrep
Marinate the Daring Diced Plant Chicken . Whisk all marinade ingredients together in a medium bowl. Add the Daring straight from the pouches and toss until every piece is well coated. Let marinate 15–30 minutes at room temperature (or up to 2 hours in the fridge for deeper flavor).
Cook the quinoa. Rinse the quinoa thoroughly. Combine with 2 cups water in a saucepan, bring to a boil, then reduce to low, cover, and simmer 12–15 minutes or until water is absorbed. Remove from heat, and leave the cover on to steam for a further 5 minutes. Fluff with a fork, and season with 1–2 teaspoons toasted sesame oil, salt, and pepper.
Roast the broccoli. Preheat oven to 425°F (218°C). Line a sheet pan with parchment or foil and lightly oil. Toss broccoli with 2–3 teaspoons neutral oil and a pinch of salt. Spread in a single layer and roast 20–25 minutes, flipping once, until tender and nicely charred on the edges.
Cook the vegan Bulgogi. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons neutral oil. When shimmering, add the marinated plant chicken in a single layer (work in batches if needed). Let it sear undisturbed 2–3 minutes until caramelized and crispy on the bottom. Flip and cook another 2–3 minutes until golden all over and heated through. Pour any remaining marinade into the skillet and let it bubble and thicken for 30–60 seconds, tossing the pieces to glaze them beautifully. Remove from heat.
Assemble the bowls. Divide the sesame quinoa between bowls. Add a big pile of roasted broccoli and a generous portion of glossy vegan bulgogi. Garnish with sliced green onions, toasted sesame seeds, and a light drizzle of agave or maple syrup. And enjoy!
