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Turkey Zucchini Bibimbap Bowls

Turkey Zucchini Bibimbap Bowls

with Spicy-Sweet Sesame Sauce

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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:QuickCalorie 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

Minced Turkey

142 g

Parboiled Rice

200 g

Zucchini

170 g

Carrot

2 unit

Green Onions

113 g

Mushrooms

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Black Sesame Seeds

(ContainsSesame/Sésame)

1 tbsp

Honey

2 tsp

Sriracha

(ContainsSulphites/Sulfite)

Not included in your delivery

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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
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
download icondownload icon
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.

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.

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.

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.

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.

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.