NUTRIBULLET Veggie Bullet - Page 48

Nice "Rice" | 9392 | Nice "RIce"
BIBIMBAP RICE BOWL
WITH BROCCOLI RICE
MAKES 4 SERVINGS
A low-carb version of the classic Korean dish, this “rice” bowl is packed
with mixable, matchable veggie portions that can be prepped and
stored in advance for speedy weeknight assembly.
INGREDIENTS:
½ cup mung bean sprouts
2 cups Spinach
Florets from two bunches of
broccoli, “riced” with the
Shredder Blade (pg. 32)
1 Cucumber, sliced with
Slicer Blade
1 Zucchini, sliced with
Slicer Blade
1 Carrot, sliced with Slicer Blade
2 Garlic cloves, sliced
with Slicer Blade
2 Scallions, sliced with
Slicer Blade
1 small white onion,
sliced with Slicer Blade
1 8-12 oz. roast beef tenderloin,
shredded with Shredder Blade
Soy sauce
Sesame seeds
3 Tbsp. sesame oil, divided, plus
more to garnish
4 eggs, fried sunny-side-up in
sesame, olive, or coconut oil
Salt and pepper
DIRECTIONS:
Toss mung bean sprouts with 1 tsp. minced garlic, 2 tsp. sesame oil, 
tsp. sesame seeds, and salt and pepper to taste.
Blanch the spinach by placing in boiling water for 30 seconds until slightly
wilted, then place in a bucket of ice water. Squeeze out water. Cut into
3-inch lengths. Toss with 1 Tbsp. of chopped scallion, 1 tsp. minced garlic,
1 tsp. of sesame oil,  tsp. of sesame seeds and salt and pepper to taste.
Cut the cucumber in half lengthwise, sprinkle salt over sliced
cucumbers and set aside for 15 minutes. Squeeze out excess liquid.
Toss with 1 Tbsp. of chopped scallion,  tsp. minced garlic, 1 tsp.
sesame oil and  tsp. of sesame seeds.
Cut your zucchini sliced in half. Generously sprinkle salt over sliced
zucchinis and set aside for 10–15 minutes. Squeeze out excess liquid
from salted zucchini by hand. Add 1 Tbsp. of chopped scallion,  tsp.
minced garlic, 1 tsp. sesame oil and  tsp. sesame seeds. Sauté in a
lightly oiled skillet for 1–2 minutes over medium–high heat.
Cut the carrot slices into thin matchsticks. Sauté in a lightly oiled skillet for
1–2 minutes over medium–high heat, sprinkling salt and pepper to taste.
To assemble, place ½ cup of broccoli rice in each bowl. Nicely arrange
a small amount of each prepared vegetable over the rice. Drizzle a
little sesame oil over. Top with an egg fried sunny-side up and serve.
VEGGIE
2 Scallions, sliced with
VEGGIE
2 Scallions, sliced with
1 small white onion,
VEGGIE
1 small white onion,
sliced with Slicer Blade
VEGGIE
sliced with Slicer Blade
1 8-12 oz. roast beef tenderloin,
VEGGIE
1 8-12 oz. roast beef tenderloin,
shredded with Shredder Blade
VEGGIE
shredded with Shredder Blade
Soy sauce
VEGGIE
Soy sauce
Sesame seeds
VEGGIE
Sesame seeds
3 Tbsp. sesame oil, divided, plus
VEGGIE
3 Tbsp. sesame oil, divided, plus
BULLET,
Toss mung bean sprouts with 1 tsp. minced garlic, 2 tsp. sesame oil, 
BULLET,
Toss mung bean sprouts with 1 tsp. minced garlic, 2 tsp. sesame oil, 
tsp. sesame seeds, and salt and pepper to taste.
BULLET,
tsp. sesame seeds, and salt and pepper to taste.
Blanch the spinach by placing in boiling water for 30 seconds until slightly
BULLET,
Blanch the spinach by placing in boiling water for 30 seconds until slightly
wilted, then place in a bucket of ice water. Squeeze out water. Cut into
BULLET,
wilted, then place in a bucket of ice water. Squeeze out water. Cut into
3-inch lengths. Toss with 1 Tbsp. of chopped scallion, 1 tsp. minced garlic,
BULLET,
3-inch lengths. Toss with 1 Tbsp. of chopped scallion, 1 tsp. minced garlic,
1 tsp. of sesame oil,  tsp. of sesame seeds and salt and pepper to taste.
BULLET,
1 tsp. of sesame oil,  tsp. of sesame seeds and salt and pepper to taste.
LLC
DIRECTIONS:
LLC
DIRECTIONS:
Toss mung bean sprouts with 1 tsp. minced garlic, 2 tsp. sesame oil, 
LLC
Toss mung bean sprouts with 1 tsp. minced garlic, 2 tsp. sesame oil, 
tsp. sesame seeds, and salt and pepper to taste.
LLC
tsp. sesame seeds, and salt and pepper to taste.