Cal Smart Bibimbap-Style Bowls
with Turkey and Spicy-Sweet Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
200 g
Zucchini
170 g
Carrot
2 unit
Green Onion
113 g
Mushrooms
1 tbsp
Sesame Oil
(Contains: Sesame)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Honey
1 tsp
Sriracha
¾ cup
Basmati Rice
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
