Breakfast & Brunchclosetcooking
Roasted Butternut Squash, Black Bean and Swiss Chard Quinoa Bibimbap
A bibimbap made with quinoa instead of rice and topped with gochugaru roasted butternut squash, black beans, steamed swiss chard, sauteed shiitake mushrooms, shredded cucumber and carrots and a fried egg along with a healthy does of hot sauce.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
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/180C oven until tender, about ⏱️ 30-40 minutes.
oil1 tablespoonsesame oil1 tablespoongochugaru1 tablespoonbutternut squash, peeled, seeded and cut into 1/2 inch cubes2 cups
2
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.
water2 cupsquinoa, rinsed1 cup
3
Steam the swiss chard.
4
Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about ⏱️ 7-10 minutes and set aside.
oil1 tablespoonsesame oil1 tablespoonshiitake, sliced4 ounces
5
When the butternut squash is ready, fry the eggs.
butternut squash, peeled, seeded and cut into 1/2 inch cubes2 cupseggs4
6
Assemble bibimbap, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.
green onions to taste
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