Nutrition Facts
Avocado Bibimbap
Calories
232 Per ServingProtein
9g Per ServingFiber
2g Per ServingNutrition Facts
Calories | 232 | |
---|---|---|
Total Fat | 15.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.0 g | |
Monounsaturated Fat | 10.0 g | |
Cholesterol | 0 mg | |
Sodium | 541 mg | |
Total Carbohydrate | 20 g | |
Dietary Fiber | 2 g | |
Sugars | 8 g | |
Protein | 9 g |
Dietary Exchanges
4 vegetable, 3 fat
Ingredients
-
3 tablespoons light soy sauce -
2 minced garlic cloves -
1/2 cup finely chopped green onions -
1 tablespoons toasted sesame seeds -
1 1/2 tablespoon olive oil, extra virgin -
3 cups cooked cauliflower rice -
4 cups baby spinach -
1 cup julienne-cut carrots -
2 cups mung bean sprouts -
1 fresh, ripe avocado (cut in half, seeded) -
1 to 2 Tbsp. Korean hot pepper paste or hot sauce
Directions
-
In a small bowl combine soy sauce, garlic, onion, sesame seeds and 2 teaspoons of the olive oil. Set aside. -
Place cauliflower rice in a large shallow serving bowl. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add spinach to cook, stirring constantly, until wilted. Turn into a small bowl. Stir in 2 teaspoons of the soy mixture; set aside. -
Add carrots and 1 teaspoon of the oil to the skillet. Cook, stirring frequently, about 5 minutes, until crisp tender. Turn into a small bowl; add 2 teaspoons of the soy mixture. -
Add remaining 1/2 teaspoon oil and 1 tablespoon water and mung beans to the skillet. Cover; cook over medium heat until crisp tender, about 3 minutes. Remove from heat. Uncover; add 1 teaspoon of the soy mixture to the skillet. -
Top rice with spinach, carrots, mung beans and avocado. Drizzle remaining soy mixture over all. Place a spoonful of the hot sauce in the middle. Toss before serving.
This Heart-Check Certified recipe is brought to you by Hass Avocado Board.