Revitalize your weekday lunch routine with a fresh and flavourful twist. Whether you're juggling office meetings or working from home, midday meals often fall into a rut—either uninspired leftovers or grab-and-go options that don’t quite hit the mark. It’s time to switch things up with a delicious and nutritious avocado bibimbap.
This classic Korean rice dish is anything but ordinary. Packed with vibrant vegetables, savoury seasonings, and a hint of heat, it delivers bold flavours in every bite.
The addition of Avocados from Mexico brings a rich, creamy contrast that perfectly balances the spice, making each spoonful both satisfying and wholesome. Best of all, it’s easy to prepare in advance, so you can enjoy a restaurant-worthy meal without the hassle. Give your lunch a well-deserved upgrade—your taste buds (and energy levels) will thank you!
Avocado Bibimbap
Prep time: 25 minutes
Cook time: 15 minutes
Makes: 1 bowl
Ingredients:
- 1 ripe avocado from Mexico, sliced
- 1 cup (250 ml) cooked sticky rice
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup spinach, blanched
- 1 egg, fried sunny-side up
- ½ cup (125 ml) kimchi
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) gochujang (Korean chili paste)
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) sesame seeds, for garnish
Directions:
- Sauté carrots and zucchini lightly in sesame oil. Blanch spinach for a minute and season with soy sauce.
- In a bowl, add rice and top with avocado slices, sautéed veggies, spinach, kimchi and fried egg.
- Drizzle with sesame oil and gochujang, and garnish with sesame seeds. Mix everything together before eating.
