(NC) Whether you're back in the office or still working from home, weekday lunches can be bland or boring - whether a mix of leftovers or empty calories from on-the-go meals. Break away from the usual with an avocado bibimbap that's both easy to prepare in advance and nutritious.
The traditional Korean rice dish is a vibrant lunch that brings a burst of flavor to your day. Avocados from Mexico lend a creamy texture that balances the savory mix of rice, vegetables and a spicy kick, making it the perfect dish to keep you energized even during an afternoon slump.
Avocado Bibimbap
Prep time: 25 minutes
Cook time: 15 minutes
Makes: 1 bowl
Ingredients:
- 1 ripe avocado from Mexico, sliced
- 1 cup (250 ml) cooked sticky rice
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup spinach, blanched
- 1 egg, fried sunny-side up
- ½ cup (125 ml) kimchi
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) gochujang (Korean chili paste)
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) sesame seeds, for garnish
Directions:
- Sauteed carrots and zucchini lightly in sesame oil. Blanch spinach for a minute and season with soy sauce.
- In a bowl, add rice and top with avocado slices, sautéed veggies, spinach, kimchi and fried egg.
- Drizzle with sesame oil and gochujang, and garnish with sesame seeds. Mix everything together before eating.
