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Cal Smart Bibimbap-Style Bowls

Cal Smart Bibimbap-Style Bowls

with Turkey and Spicy-Sweet Sauce

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This Korean-inspired rice bowl is packed with veggies and seasoned turkey. Finish it with a spicy-sweet 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/BléSulphites/Sulfite

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)

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

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
Calories610 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber6 g
Protein35 g
Cholesterol109 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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

Meanwhile, peel, then cut carrot lengthwise into 1/4-inch slices, then into 1/4-inch matchsticks. Halve zucchini lengthwise, then cut 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

Meanwhile, 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. Divide rice between bowls, then top with turkey mixture and veggies. Drizzle with spicy-sweet sauce, then sprinkle remaining green onions over top.