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Turkey Zucchini Bibimbap Bowls
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Turkey Zucchini Bibimbap Bowls

Turkey Zucchini Bibimbap Bowls

with Spicy-Sweet Sesame Sauce

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

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:
Quick
Calorie Smart
Allergens:
Sesame
Soy
Wheat
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

142 g

Parboiled Rice

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, Wheat)

1 tbsp

Black Sesame Seeds

(Contains Sesame)

1 tbsp

Honey

2 tsp

Sriracha

(Contains Sulphites)

Not included in your delivery

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2678 kJ
Calories640 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber6 g
Protein35 g
Cholesterol110 mg
Sodium1500 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

Medium Pot
Measuring Cups
Measuring Spoons
Peeler
Baking Sheet
Parchment Paper
Medium Bowl
Large Non-Stick Pan

Instructions

Start rice
1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy!

Bring rice and 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, reduce heat to medium-low. Cover and cook, until rice is tender and water has absorbed, 15-18 min.

Prep
2

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

Roast Carrots  and zucchini
3

Toss zucchini, carrots and half the sesame oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tender-crisp, 10-12 min.

Mix spicy-sweet  sesame sauce
4

While veggies 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.

Cook turkey and mushrooms
5

Heat a large non-stick pan over medium-high heat. When hot, add the remaining sesame oil, then turkey and mushrooms. Cook, breaking up the turkey into smaller pieces, until turkey is cooked through and mushrooms are tender, 5-6 min.** Remove pan from heat, then add remaining soy sauce and remaining honey. Stir to combine. Season with salt and pepper.

Finish and serve
6

Fluff rice with a fork. Season with salt and 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.