A fresh, vegetarian meal for your lunch routine

(NC) Whether you’re back in the office or still working from home, weekday lunches can be bland or boring - whether a mix of leftovers or empty calories from on-the-go meals. Break away from the usual with an avocado bibimbap that’s both easy to prepare in advance and nutritious.

The traditional Korean rice dish is a vibrant lunch that bring a burst of flavour to your day. Avocados from Mexico lend a creamy texture that balances the savoury mix of rice, vegetables and a spicy kick, making it the perfect dish to keep you energized even during an afternoon slump.

Avocado Bibimbap

Prep time: 25 minutes
Cook time: 15 minutes
Makes: 1 bowl

Ingredients:

• 1 ripe avocado from Mexico, sliced
• 1 cup (250 ml) cooked sticky rice
• 1 carrot, julienned
• 1 zucchini, julienned
• 1 cup spinach, blanched
• 1 egg, fried sunny-side up
• ½ cup (125 ml) kimchi
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) gochujang (Korean chili paste)
• 1 tsp (5 ml) soy sauce
• 1 tsp (5 ml) sesame seeds, for garnish

Directions:

1. Sauté carrots and zucchini lightly in sesame oil. Blanch spinach for a minute and season with soy sauce.
2. In a bowl, add rice and top with avocado slices, sautéed veggies, spinach, kimchi and fried egg.
3. Drizzle with sesame oil and gochujang, and garnish with sesame seeds. Mix everything together before eating.