Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans
A summery bibimbap rice bowl with corn, zucchini, black beans and avocado along with the spicy gochujang sauce.Servings: 4Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes
- 1 cup rice, rinsed
- 2 cups water or broth
- 1 cup zucchini, shredded
- 1 cup carrot, shredded
- 1 cup corn (optionally grilled)
- 1 cup black beans
- 1 large avocado, diced
- 1/4 cup green onions
- 1/4 cup gochujang sauce
- 1 tablespoon sesame seeds, toasted
Tip: Use 3 cups of already cooked rice to bring the time down to 10 minutes!
- Bring the rice and water to a boil, reduce the heat and simmer covered until the rice is tender and all of the water has been absorbed.
- Assemble bibimbap bowls and enjoy.