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Cal Smart Bibimbap-Style Bowls

Cal Smart Bibimbap-Style Bowls

with Turkey and Spicy-Sweet Sesame Sauce

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This Korean-inspired rice bowl is packed with veggies and seasoned turkey. Finish it with a spicy-sweet sesame sauce, then stir all these vibrant ingredients together for an unforgettable flavour experience.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:Optional SpiceCalorie Smart (650kcal or less)
Allergens:Sesame/SésameSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

200 g

Zucchini

170 g

Carrot

2 unit

Green Onion

113 g

Mushrooms

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Black Sesame Seeds

(ContainsSesame/Sésame)

1 tbsp

Honey

1 tsp

Sriracha

¾ cup

Basmati Rice

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber5 g
Protein35 g
Cholesterol110 mg
Sodium990 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Peeler
Baking Sheet
Parchment Paper
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 4: 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

While rice cooks, peel, then cut carrot lengthwise into 1/4-inch slices, then into 1/4-inch matchsticks. Cut zucchini in half lengthwise, then into 1/4-inch half-moons. Halve mushrooms. Thinly slice green onions.

3

Add zucchini, carrots and half the sesame oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 15-17 min.

4

While carrots and zucchini roast, stir together 1/2 tbsp water (dbl for 4 ppl), half the honey, half the soy sauce and 1 tsp sriracha in a medium bowl. (NOTE: Reference heat guide.) Set aside.

5

Heat a large non-stick pan over medium-high heat. When hot, add remaining sesame oil, then turkey and mushrooms. Cook, breaking up turkey into smaller pieces, until mushrooms are tender and no pink remains in turkey, 5-6 min.** Remove the pan from heat, then add remaining soy sauce and remaining honey. Season with salt and pepper, then stir to combine.

6

Fluff rice with a fork. Season with salt, then stir in half the green onions and half the sesame seeds. Divide rice between bowls, then top with turkey mixture and veggies. Drizzle with spicy-sweet sesame sauce, then sprinkle remaining sesame seeds and remaining green onions over top.