Paleo Korean Bibimbap Bowl: A Delectable Fusion of Flavors and Textures

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cauliflower rice, prepared according to package instructions 8 oz ground chicken or beef (for Paleo diet) 2 cups mixed vegetables of your choice (carrots, bell peppers, zucchini, mushrooms, etc.) 1 tbsp sesame oil 1 tsp salt 1/2 cup gochujang sauce (or make your own with this recipe) 1 avocado, sliced 2 large eggs 1/4 cup fresh cilantro leaves 2 green onions, thinly sliced 1 tbsp toasted sesame seeds

Instructions

1. a. In a large pan, cook the ground chicken or beef over medium heat until fully cooked and no longer pink. Set aside. b. In another pan, heat sesame oil over medium high heat. Add mixed vegetables and cook for 5 minutes, or until tender crisp. Season with salt and remove from heat. c. Prepare gochujang sauce according to the recipe or use store bought version. d. In a separate pan, fry eggs over medium heat to desired preference (over easy, sunny side up, or hard boile
2. . e. To assemble, layer cauliflower rice in a bowl, followed by cooked protein, vegetables, avocado slices, and eggs. Drizzle with gochujang sauce and garnish with cilantro leaves, green onions, and sesame seeds.

Chef’s Insight

This Paleo Korean bibimbap bowl is perfect for those who follow a Paleo diet but still crave traditional Korean flavors and textures. It offers an ideal balance of protein, vegetables, and healthy fats, making it a satisfying and nutritious meal option.

Notes

This recipe is suitable for those following the Paleo diet and can be easily adapted to accommodate various dietary needs. The combination of flavors and textures creates a truly memorable dining experience that will leave you craving more.