Feed Me Phoebe

Korean Beef Bibimbap Bowls with Quinoa, Miso Sweet Potatoes and Spicy Tomatillo Sauce

Name: Korean Beef Bibimbap Bowls with Quinoa, Miso Sweet Potatoes and Spicy Tomatillo Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/2 pounds skirt steak; 6 to tomatillos; 2 tablespoons extra-virgin olive oil; 2 tablespoons dark sesame oil; 4 fried eggs; 1 tablespoon fresh lime juice; 1 tablespoon white miso paste; 2 tablespoons gochujang; 1 tablespoon gochujang; 1/2 cup rice vinegar; 2 carrots; 3/4 cup gluten-free tamari; One 1-inch knob fresh ginger; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon sea salt; 2 medium sweet potatoes; 1/2 teaspoon sea salt; 2 tablespoons honey; 3 cups cooked quinoa; 2 garlic cloves; 2 tablespoons fresh lime juice; 1 bunch kale; 2 tablespoons gluten-free tamari; 2 tablespoons rice vinegar

This Korean bibimbap recipe is adapted from Tieghan Gerard’s Half Baked Harvest Cookbook. To make it gluten-free, I subbed tamari for the soy sauce and used this brand of gochujang. I also swapped the 1/2 cup light brown sugar in the marinade for honey since I’m all about that low sugar life! It was...

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210



50 min

TOTAL TIME

1248

CALORIES

$6.88

PER SERVING