Quinoa, Miso Sweet Potatoes and Spicy Tomatillo Sauce Bibimbap
This Korean bibimbap recipe is adapted from Tieghan Gerard’s Half Baked Harvest Cookbook.
Ingredients
3/4cup
Gluten-Free Tamari Soy Sauce
1/2cup
Rice Vinegar
2Tbsp
Honey
1Tbsp
Gochujangor Sriracha
1in
Fresh Ginger, peeled, freshly grated
2cloves
Garlic, minced
2Tbsp
Dark Sesame Oil
1.5lb
Skirt Steak
1.5lb
Sweet Potatoes, cubed
2Tbsp
Extra-Virgin Olive Oil
1Tbsp
White Miso Paste
1/4tsp
Sea Salt
1bunch
Kale, torn, de-stemmed
1/2
Lime, juiced
1/2tsp
Sea Salt
3cups
Quinoa, cookedequals 1 cup uncooked quinoa
2
Carrots, shredded
4
SponsoredEggland's Best Classic Eggs, fried
8oz
Tomatillosaround 6, husked and washed well
2Tbsp
Gochujangor Sriracha
2Tbsp
Gluten-Free Tamari Soy Sauce
2Tbsp
Rice Vinegar
1
Lime, juiced
Nutrition Per Serving
Calories
1259
Fat
43.3 g
Protein
72.8 g
Carbs
145.6 g
Cooking Instructions
step 1
To marinate the beef, in a large zip-lock bag or bowl, combine the Gluten-Free Tamari Soy Sauce (3/4 cup), Rice Vinegar (1/2 cup), Honey (2 Tbsp), Gochujang (1 Tbsp), Fresh Ginger (1 in) Garlic (2 cloves), and Dark Sesame Oil (2 Tbsp). Add the Skirt Steak (1.5 lb) and toss to coat. Marinate for at least 30 minutes, or overnight.
step 2
For the sweet potatoes, preheat the oven to 425 degrees F (220 degrees C).