Korean Bibimbap Bowls

Korean Bibimbap Bowls

1 Tbsp Olive oil

2 sweet potatoes, riced or shredded

1 cup peas

bok choy, steamed 

egg whites


kimchi (cucumber, black radish, red bell pepper, & carrot all sliced thin)

3 Tbsp coconut vinegar

1 Tbsp brown or coconut sugar


Fry up the sweet potatoes in olive oil with peas. Once done put in serving bowl. Then start the bok choy in the same pan. Then fry the eggs in the same pan. Place it all in serving bowl w chicken. Salt and pepper everything to taste. Thin slice cucumber, radish, red bell pepper, & carrot. Add 3 Tbsp coconut vinegar and 1 Tbsp brown sugar. Add to serving bowl and enjoy. 


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