Avocado Bibimbap

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Avocado Bibimbap
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Avocado Bibimbap

This dish is a fresh and veggie-heavy take on the popular Korean rice dish.

Serving Suggestion: Top with lime wedges and/or a fried egg as a side dish to this entrée. Heart-Check Recipe Certification does not apply to serving suggestions unless expressly stated.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Ingredients

Servings  4   Serving Size   1 1/2 cups

  • 3 tablespoons light soy sauce
  • 2 minced garlic cloves
  • 1/2 cup finely chopped green onions
  • 1 tablespoons toasted sesame seeds
  • 1 1/2 tablespoon olive oil, extra virgin
  • 3 cups cooked cauliflower rice
  • 4 cups baby spinach
  • 1 cup julienne-cut carrots
  • 2 cups mung bean sprouts
  • 1 fresh, ripe avocado (cut in half, seeded)
  • 1 to 2 Tbsp. Korean hot pepper paste or hot sauce

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl combine soy sauce, garlic, onion, sesame seeds and 2 teaspoons of the olive oil. Set aside.
  2. Place cauliflower rice in a large shallow serving bowl. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add spinach to cook, stirring constantly, until wilted. Turn into a small bowl. Stir in 2 teaspoons of the soy mixture; set aside.
  3. Add carrots and 1 teaspoon of the oil to the skillet. Cook, stirring frequently, about 5 minutes, until crisp tender. Turn into a small bowl; add 2 teaspoons of the soy mixture.
  4. Add remaining 1/2 teaspoon oil and 1 tablespoon water and mung beans to the skillet. Cover; cook over medium heat until crisp tender, about 3 minutes. Remove from heat. Uncover; add 1 teaspoon of the soy mixture to the skillet.
  5. Top rice with spinach, carrots, mung beans and avocado. Drizzle remaining soy mixture over all. Place a spoonful of the hot sauce in the middle. Toss before serving.

Nutrition Facts

Avocado Bibimbap

CaloriesCalories

232 Per Serving

ProteinProtein

9g Per Serving

FiberFiber

2g Per Serving

Nutrition Facts

Calories 232
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 10.0 g
Cholesterol 0 mg
Sodium 541 mg
Total Carbohydrate 20 g
Dietary Fiber 2 g
Sugars 8 g
Protein 9 g

Dietary Exchanges
4 vegetable, 3 fat

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

This dish is a fresh and veggie-heavy take on the popular Korean rice dish.

Serving Suggestion: Top with lime wedges and/or a fried egg as a side dish to this entrée. Heart-Check Recipe Certification does not apply to serving suggestions unless expressly stated.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Avocado Bibimbap

CaloriesCalories

232 Per Serving

ProteinProtein

9g Per Serving

FiberFiber

2g Per Serving
×
Calories 232
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 10.0 g
Cholesterol 0 mg
Sodium 541 mg
Total Carbohydrate 20 g
Dietary Fiber 2 g
Sugars 8 g
Protein 9 g

Dietary Exchanges
4 vegetable, 3 fat

Ingredients

Servings  4   Serving Size   1 1/2 cups

  • 3 tablespoons light soy sauce
  • 2 minced garlic cloves
  • 1/2 cup finely chopped green onions
  • 1 tablespoons toasted sesame seeds
  • 1 1/2 tablespoon olive oil, extra virgin
  • 3 cups cooked cauliflower rice
  • 4 cups baby spinach
  • 1 cup julienne-cut carrots
  • 2 cups mung bean sprouts
  • 1 fresh, ripe avocado (cut in half, seeded)
  • 1 to 2 Tbsp. Korean hot pepper paste or hot sauce

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl combine soy sauce, garlic, onion, sesame seeds and 2 teaspoons of the olive oil. Set aside.
  2. Place cauliflower rice in a large shallow serving bowl. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add spinach to cook, stirring constantly, until wilted. Turn into a small bowl. Stir in 2 teaspoons of the soy mixture; set aside.
  3. Add carrots and 1 teaspoon of the oil to the skillet. Cook, stirring frequently, about 5 minutes, until crisp tender. Turn into a small bowl; add 2 teaspoons of the soy mixture.
  4. Add remaining 1/2 teaspoon oil and 1 tablespoon water and mung beans to the skillet. Cover; cook over medium heat until crisp tender, about 3 minutes. Remove from heat. Uncover; add 1 teaspoon of the soy mixture to the skillet.
  5. Top rice with spinach, carrots, mung beans and avocado. Drizzle remaining soy mixture over all. Place a spoonful of the hot sauce in the middle. Toss before serving.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.


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