The rice bowl to end all rice bowls. Packed full of flavour and nourishing veggies, this Easy Delcado Bibimbap is a great one when you're after a light and healthy dinner. The thick wedges of Delcado instantly add a vibrant taste of summer, while their delicious creamy texture pairs perfectly with the gochujang tofu and crunchy bean sprouts. Bright and summery, it will be an instant crowd-pleaser to impress family and friends alike.
Prep time: 15 minutes
Cook time: 25 minutes
2-3 Delcado avocados
2 cups medium grain rice, rinsed
3 tbsp olive oil
3 carrots, finely sliced or grated
Salt, to taste
200g bean sprouts
200g mixed leafy greens (kale, baby spinach)
3 tbsp toasted sesame seeds
3tbsp rice vinegar
2tbsp honey or maplesyrup
12 slices firm tofu
1/3 cup sliced shallots
Lime wedges to serve
1.Cook the rice according to packet instructions.
2.Place a large frying pan over a high heat and add ¼ of the olive oil. Add the carrots and a pinch of salt.Stir fry for 1 minute to just soften then sprinkle with 1 tsp sesame seeds and remove from the pan to a plate.
3.Wipe the pan out and repeat with bean sprouts andthen withleafy greens, cooking each separately.
4.Combine the gochujang, ricevinegar, soy sauce and honeyin a small bowl with the remaining sesame seeds.
5.Return the frying pan to the heat and add the remaining olive oil. Cook the tofu to caramelised on both sides then add 2 tbsp of the sauce to the pan and remove from the heat. Swirl the tofu around in the sauce to lightly glaze and keep warm.
6.Cut the Delcado into thick wedges.
7.Spoon some rice in the bottom of serving bowls and top with the veggies, tofu and Delcado slices. Spoon over the remaining sauce and scatter with shallots. Serve with limes to squeeze.
TIP –Delcadosare the best choice for recipes that showcase the perfect avocado half or slice. The inside of a Delcado is checked using x-ray-like, near infrared technology before they leave the packing shed to guarantee quality.
The Best Avocado