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Lifestyle, Health, Nutrition & Inspiration from Luvo

Luvo Hack: Natalie’s One-Skillet Vegetable Bibimbap

There’s something about coming home after an intense competition, curling up on the couch and eating something warm out of a bowl that immediately makes me feel happy to be back at home. Everyone has their own definition of comfort food, and this vegetable

bibimbap recipe is mine: it’s made from healthy ingredients, tastes great and it’s not hard to prepare. There’s also no better way to eat a pile of the amazing veggies I have sprouting up from my backyard garden. They make a great complement to this meal, either added on top or tossed in a side salad.

@Luvoinc Hack: Natalie Coughlin's One-Skillet Vegetable Bibimbap

According to a recent study, nearly half of all meals and snacks are eaten alone. But it doesn’t mean you have to reach for something unhealthy or unappetizing. Quite the opposite: eating well is one of the best things you can do for yourself. It’s empowering and energizing. Just like this dish. Enjoy! 

@Luvoinc Hack: Natalie’s One-Skillet Vegetable Bibimbap

Ingredients

  • 1 cup kale, washed, chopped
  • ½ teaspoon sesame seeds
  • 1 clove garlic, minced
  • ¼ tsp soy sauce
  • ½ cup shiitake mushrooms, thinly sliced
  • 2 large eggs (because I need my protein!)
  • 1 Luvo Vegetable Bibimbap entrée
  • 3 green onions, trimmed, thinly sliced

Method

  1. Take a skillet, splash about 1 teaspoon of canola or sunflower seed oil on it, place it over high heat and bring oil to smoking point. Add the kale, sesame seeds, minced garlic, and soy sauce and quickly toss for a couple minutes. Remove from skillet and set aside.
  2. Wipe the skillet with a paper towel (be careful, the pan will be hot), add another splash of oil and place again over high heat. Add the shiitake mushrooms and let them fry for about 3 to 4 minutes on each side until crispy. DO NOT toss them and shake them or they’ll get watery. Just let them brown and turn when ready. Remove from heat and set aside.
  3. Wipe the skillet (you’re getting good at this!), and crack an egg on it (there should be enough oil left in the pan to get it going). Cook egg until desired doneness. Set aside.
  4. Prepare the Luvo entrée according to package instructions. Wipe the skillet once more, add a splash of oil, and carefully empty the cooked Luvo meal into the skillet. Pat it down with a spoon or spatula and let it fry for 3 to 4 minutes until the rice gets crispy. DO NOT toss the Luvo meal around the skillet, as it’ll get mushy, just let it be.
  5. To serve, take a spatula and scoop the Luvo meal out of the skillet (don’t forget the crispy bits!) and place it in a bowl. Now arrange the toppings in little bundles: the wilted kale, the crispy shiitake, and the eggs on top of everything.
  6. Scatter green onions all over the dish. Serves 1.

I know this sounds like takes a lot of time to prepare, but it’s super easy! You only need one pan to cook it all and it only takes about two to four minutes max per item.

Enjoy and share your substitutions with us in the comments below and on Twitter at @Luvoinc.

@Luvoinc Hack: Natalie’s One-Skillet Vegetable Bibimbap

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