Avocado Bibimbap

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.

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.

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.