Incredible Egg Bibimbap

This incredible take on the traditional Korean Bibimbap is bursting with flavor, color, texture and the high-quality protein any team needs to bring home the gold! Grab your friends, a bowl of Incredible Bibimbap and eat up all the exciting moments.

Whether your watching the action or out on the field, the 22 grams of protein in this Bibimbap will help you keep up your energy all day plus help build, maintain and repair muscle!

The recipe is written in order of preparation.

Total Time: 90 Minutes

Prep Time 60 Minutes

Cook Time 20 Minutes

2 Servings

INGREDIENTS:

Pickled Red Pepper Slivers

• ½ medium red bell pepper, sliced into very thin strips
• ​3 tbsp. rice vinegar
• 3 tbsp. water
• ½ tsp. kosher salt​

Miso Sweet Potato

• 2 cups pre-cut cubed sweetpotatoes (grocery stores sell pre-cut)​
• 1 tbsp. white miso paste
• 1 tbsp. sesame oil

Cauliflower “Rice”/Quinoa Mix​

• ​2 cups of riced cauliflower (purchase fresh from produce section of grocery)
• 1 cup of quinoa (purchased cooked from grocery or use leftover from previous meal)
• 1 tbsp. sesame oil
• 1 tbsp. olive oil
• ½ tsp. sea salt
• ½ tsp. chili paste​

Shiitake Mushrooms

• 3 cups sliced shiitake mushrooms (can buy pre-sliced)
• 1 tbsp. + 1 tsp. sesame oil
• 1 tsp. soy sauce

Greens

• 1 cup baby kale
• 1 cup baby spinach
• 1 tsp. sesame oil
• 1 tsp. toasted sesame seeds

Fried Eggs

• 2 eggs
• 1 tsp. olive oil

PREPARATION:

Pickled Red Pepper Slivers:

1. 1. In a shallow bowl, mix together 3 tbsp. rice vinegar, 3tbsp. water and ½ tsp. of kosher salt.
2. 2. Soak the red pepper strips in the brine mixture for at least 30 minutes.
3. 3. Drain completely; pat dry with a paper towel.

Miso Sweet Potato:

1. 1. Preheat toasteroven to 425° F.
2. 2. Line tray with nonstick foil.
3. 3. In a bowl, addsweet potato,sweet miso sesame oil. Toss/mix thoroughly.
4. 4. Roast for 10 minutes. Stir/flip the potatoes around; cook for another 5-7 minutes or until desired level of browness.
5. 5. Remove from oven set aside (serve room temperature)

Cauliflower “Rice”/Quinoa Mix:

1. 1. Reheat precookedquinoainmicrowave as directed on package. Set aside.
2. 2. Heat ​sesame &oliveoil together in asauté pan on high.
3. 3. Add cauliflower rice – sprinkle sea salt over the cauliflower.
4. 4. Stirring constantly, cook for 5 minutes until cauliflower starts to get slightly crunchy/crispy.
5. 5. Add chilipaste.
6. 6. Add quinoa, mix heat together untilthoroughly warm, about 3-4 minutes.

Shiitake Mushrooms:

1. 1. Heat sesame oil; medium high.
2. 2. Add sliced mushrooms.
3. 3. Saute until soft; add Soy Sauce.
4. 4. Mix for another 2 minutes; remove from heat.

Greens:

1. 1. Place kale spinach and ¼ cup water in a microwave safe container, cover with plastic wrap
2. 2. Microwave about 5 minutes; just until greens are wilted.
3. 3. Drain completely, pat dry ifnecessary with paper towel.
4. 4. Mix with 1 tsp. of sesame oil.
5. 5. Mix inToasted SesameSeeds. ​

Assemble 2 Bibimbap Bowls:

1. 1. In each bowl, fill the bottom with the Riced Cauliflower Quinoa mixture.
2. 2. Arrange the White Miso Roasted Sweet Potatoes, Shiitake Mushrooms, baby spinach/baby kale Red Pepper Slivers on top.

Fried Eggs:

1. 1. Crack 2 eggs into a bowl
2. 2. Heat 1 tsp. of olive oil in a small frying pan.
3. 3. When oil is hot, pour in the eggs.
4. 4. Fry eggs until edges are brown crispy egg white is cooked through.
5. 5. Place one fried egg on top of each assembled Bibimbap bowl. Add a dollop of red chili paste.
6. 6. Mix/fold all the ingredients enjoy!

Add-In Options:

Beef, Pork, Chicken, Shrimp or Crabmeat. Pickled Shredded Carrots, Red Cabbage, English Cucumber or Bean Sprouts.

Nutrition information per serving (no Add-ins): 780 Calories, 44g Total Fat, 7g Saturated Fat, 0g Trans Fat, 185mg Cholesterol, 1360mg Sodium, 80g Carbohydrate, 14g Dietary Fiber, 21g Sugars, 22g Protein