The Wellorist


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Bibimbap Bowl

Cook time: 35 minutes Prep time: 25 minutes Servings: 4

Good source of…

✓ Complex Carbs ✓ Protein ✓ Fiber ✓ Iron ✓ Potassium ✓ Magnesium ✓ Vitamin B-6


  • 2 tbsp reduced-sodium soy sauce
  • 2 tsp minced garlic
  • 2 tsp raw honey
  • 1 tsp ground ginger
  • 1 Cannellini beans
  • 2-3 cups cooked short-grain brown rice
  • 6 oz baby spinach
  • 1 tsp toasted sesame oil
  • 2 large carrots, grated
  • 1 tsp rice vinegar
  • 4 large eggs
  • 1/2 cup kimchi
  • 4 green onions, thinly sliced
  • 2 tbsp sesame seeds


  1. Drain and rinse beans, and add to a medium bowl. Add soy sauce, garlic, honey, and ginger. Toss to coat beans and set aside.
  2. In a small bowl, toss carrots with vinegar. Set aside.
  3. In a medium pan, bring a few tablespoons of water to a sizzle, and add spinach. Once wilted, remove and drain excess water. Toss in oil and a dash of salt. Set aside.
  4. Add the pan back onto low-medium heat, and add beans. stir over heat for a few minutes until beans warm and marinade cooks down slightly. Remove and set aside.
  5. In a non-stick skillet, add cooking spray and heat on medium. Cook eggs over easy, allowing whites to cook through and yolks to remain runny.
  6. Now it's time to assemble! Divide rice among bowls. Top with carrots, beans, spinach, and kimchi. Place cooked egg over top, and sprinkle on green onions and sesame seeds.

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