Come onnnnnn weekend. I ate a lot of cookies last night. Let’s face plant into a bowl of vegetables.

Sarah B. recently talked about how a hit of acid (not that kind you fuh-reak!) is necessary in every dish. I—pause please while I shovel another pile of pickled vegetables into my mouth—couldn’t agree more. Tanginess in addition to crunchiness makes carrots 898237x more interesting. The number two reason I’m obsessing over these bibimbap-inspired bowls is because of the pickled vegetables. The number one is the rice.

While in Austin with my mom and sister last month, I showed them my favorite Austin restaurant which serves up these enormous, colorful bowls of vegetables that typically top a base of the most extraordinarily tasty rice. It is heads and shoulders above any other rice I’ve eaten before. I think I figured out how they do it and luckily for us, it’s simple: a good slick of toasty sesame oil and salt.

I make no claim that these are authentic bibimbap. Bibimbap-inspired bowls would be a more appropriate name for these, but that was just too long. Lazy bibimbap-inspired bowls would have been best, because instead of any kind of proper sauce, I just dash fish sauce (try this vegan fish sauce!) and sweet soy sauce all over this before stuffing my face. Pickled vegetables add so much flavor that just a few sprinkles of sauce is enough for a great-tasting bowl.

Anyway, these are just vehicles to stuff really yummy, flavorful vegetable combinations in your face. I hope you like them. Now weekend, get your cute little butt over here.