Avocado Bibimbap

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Servings:

• Recipe serving size: 1 1/2 cups
• Number of servings: Adjust Reset

Ingredients:

• 3 Tbsp. light soy sauce
• 2 garlic cloves, minced
• 1/2 cup green onion, finely chopped
• 1 Tbsp. toasted sesame seeds
• 1 1/2 Tbsp. olive oil
• 3 cups cauliflower rice, cooked
• 4 cups baby spinach leaves
• 1 cup carrots, julienne-cut
• 2 cups mung bean sprouts
• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 1 to 2 Tbsp. Korean hot pepper paste or hot sauce
• top with a fried egg and/or lime wedges, optional

Instructions:

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 and 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 and 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 and cook over medium heat until crisp tender, about 3 minutes. Remove from heat. Uncover and add 1 teaspoons 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.

Notes & Tips: