Bibimbap Bowl

A vibrant bowl of warm mixed grains topped with tender sautéed vegetables, protein-rich edamame, and a sunny-side egg with mild sesame sauce.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 1
• Cuisine: Korean
• Difficulty: Easy
• Cost: $5.79/serving

Dietary

• Vegetarian
• Pescatarian
• High-Fiber
• Dairy-Free
• Nut-Free
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• quick
• healthy
• fresh
• savory

Ingredients

• 1 package brown rice and quinoa pouch (pre-cooked)
• 2 cup baby spinach (fresh)
• 0.5 cup carrots (matchstick cut)
• 0.5 cup button mushrooms (sliced)
• 0.5 cup shelled edamame (thawed)
• 1 egg
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce (reduced-sodium)

Instructions

1. Heat 1/2 tablespoon of toasted sesame oil in a non-stick skillet over medium heat, add matchstick carrots and sliced button mushrooms, and sauté for 3 minutes until softened.
2. Add baby spinach and thawed shelled edamame to the skillet, cooking for 1 minute until the spinach is just wilted, then transfer all vegetables to a plate.
3. Add the remaining 1/2 tablespoon of toasted sesame oil to the skillet, crack in the egg, and fry for 3 minutes until the white is completely set and edges are crisp.
4. Heat the pre-cooked brown rice and quinoa pouch in the microwave according to package directions for 90 seconds, then transfer to a serving bowl.
5. Arrange the cooked vegetables and edamame over the warm grains, place the fried egg in the center, and drizzle with soy sauce before serving.

Notes

A pre-cooked grain blend saves time while adding complex nutty flavors and excellent fiber.

Nutrition (per serving)

• Calories: 460
• Protein: 22 g
• Carbohydrates: 54 g
• Fat: 18 g
• Fiber: 12.5 g
• Sodium: 560 mg
• Saturated Fat: 3 g
• Sugar: 4 g
• Cholesterol: 186 mg