Roasted Butternut Squash, Black Bean and Swiss Chard Quinoa Bibimbap
Roasted Butternut Squash, Black Bean and Swiss Chard Quinoa Bibimbap is a Korean recipe that serves 4. One portion of this dish contains approximately 20g of protein, 18g of fat, and a total of 452 calories. For $2.92 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe is liked by 1320 foodies and cooks. This recipe from Closet Cooking requires seaweed, black beans, eggs, and sesame oil. It works well as a budget friendly main course. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is super. Try Black Bean Chili with Butternut Squash and Swiss Chard, Black Bean Chili with Butternut Squash & Swiss Chard, and Black Bean Chili With Butternut Squash And Swiss Chard for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
gochujang sauce to taste
1 cup black beans
2 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
1/2 cup carrot, shredded
1/2 cup cucumber, shredded
4 eggs
green onions to taste
1 tablespoon oil
1 cup quinoa, rinsed
toasted seaweed powder to taste
1 tablespoon sesame oil
toasted sesame seeds to taste
4 ounces shiitake, sliced
1 bunch swiss chard, sliced
2 cups water
Equipment:
baking pan
oven
frying pan
Cooking instruction summary:
Mix the oil and gochugaru, toss with the butternut squash, place in a single layer on a baking pan and bake in a preheated 350F oven until tender, about 30-40 minutes.Meanwhile bring the water and quinoa to a boil, reduce the heat and simmer until the water is absorbed and the quinoa is tender then remove from heat and cover with lid.Steam the swiss chard.Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about 7-10 minutes and set aside.When the butternut squash is ready, fry the eggs.Assemble bibimbap, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.
Step by step:
1. Mix the oil and gochugaru, toss with the butternut squash, place in a single layer on a baking pan and bake in a preheated 350F oven until tender, about 30-40 minutes.Meanwhile bring the water and quinoa to a boil, reduce the heat and simmer until the water is absorbed and the quinoa is tender then remove from heat and cover with lid.Steam the swiss chard.
2. Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about 7-10 minutes and set aside.When the butternut squash is ready, fry the eggs.Assemble bibimbap, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.
Nutrition Information:
covered percent of daily need
