Some of my most popular recipes are not the healthiest which may give the impression that I spend my days eating things like grilled cheese sandwiches and hot melted cheese dips which is not the case. I believe in moderation and although the grilled cheese sandwiches and dips definitely have their place I try to balance them out with healthier dishes and even if they are not as glamorous I wanted to start sharing more of them with you. On of my favourite 'healthy' meals is bibimbap, a Korean rice bowl, where the rice is topped with pretty much anything you want along with a spicy chili pepper sauce. One of the things that I like most about this dish is that you can use what ever you have on hand from meats to vegetables and leftovers are just perfect. If you are using only raw vegetables and leftovers then this meal only takes as long to make as it takes to cook the rice and if you have leftover rice then it only takes 5 minutes to throw together! I like to make big batches of rice and assemble all of the other ingredients on the weekend so that I can throw these bowls together quickly for meals throughout the week.
Recently I have been enjoying bowls of bibimbap filled with some of the amazing summer produce that is around right now including corn and zucchini which along with the rice and some beans makes for a pretty complete healthy meal in a bowl! Instead of going with plain white rice I like to go with more whole grains including things like brown rice, bulgar, farro, and even quinoa. For this particular bibimbap I wen with a nice mix of brown and wild rice.
Although it looks nice and pretty all assembled like above, it tastes much better once all mixed up!
Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans
A summery bibimbap rice bowl with corn, zucchini, black beans and avocado along with the spicy gochujang sauce.
- 1 cup rice, rinsed
- 2 cups water or broth
- 1 cup zucchini, shredded
- 1 cup carrot, shredded
- 1 cup corn (optionally grilled)
- 1 cup black beans
- 1 large avocado, diced
- 1/4 cup green onions
- 1/4 cup gochujang sauce
- 1 tablespoon sesame seeds, toasted
- Bring the rice and water to a boil, reduce the heat and simmer covered until the rice is tender and all of the water has been absorbed.
- Assemble bibimbap bowls and enjoy.
Tip: Use 3 cups of already cooked rice to bring the time down to 10 minutes!
Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans
Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps
Roasted Butternut Squash, Black Bean and Swiss Chard Quinoa Bibimbap
Kongnamul Bap (Korean Beansprout Rice Bowl)
Roasted Butternut Squash, Shiitake Mushroom and Kale, Kimchi Bibimsoba