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:

Quickview
451k Calories
19g Protein
18g Total Fat
55g Carbs
58% Health Score
Limit These
Calories
451k
23%

Fat
18g
28%

  Saturated Fat
3g
19%

Carbohydrates
55g
18%

  Sugar
4g
5%

Cholesterol
163mg
55%

Sodium
261mg
11%

Get Enough Of These
Protein
19g
40%

Vitamin K
642µg
612%

Vitamin A
15023IU
300%

Manganese
1mg
90%

Magnesium
245mg
61%

Folate
214µg
54%

Phosphorus
493mg
49%

Copper
0.97mg
48%

Vitamin C
39mg
48%

Fiber
11g
47%

Iron
6mg
39%

Potassium
1200mg
34%

Vitamin B6
0.67mg
34%

Selenium
23µg
33%

Vitamin B2
0.54mg
32%

Vitamin E
4mg
32%

Vitamin B1
0.46mg
31%

Zinc
3mg
25%

Calcium
224mg
22%

Vitamin B5
2mg
20%

Vitamin B3
3mg
19%

Vitamin D
0.99µg
7%

Vitamin B12
0.39µg
7%

covered percent of daily need
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