Latin American Bibimbap

Ingredients

While the original Korean Bibimbap typically includes ingredients like gochujang (Korean chili paste) and kimchi, our Latin American adaptation incorporates Latin American spices and ingredients such as adobo, cilantro, and avocado. This fusion creates a harmonious blend of flavors that will transport your taste buds to a whole new world. We alse have the original recipe for Bibimbap, so you can check it out.

• 2 cups (470ml) cooked white rice 2 cups (470ml) cooked white rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 zucchini, julienned 1 zucchini, julienned
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) black beans, cooked 1 cup (150g) black beans, cooked
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 avocado, sliced 1 avocado, sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the red bell pepper, zucchini, corn kernels, and black beans to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
3. 3.
   Sprinkle the ground cumin, paprika, dried oregano, salt, and pepper over the vegetables. Stir well to coat the vegetables evenly with the spices.
4. 4.
   In a separate pan, heat the cooked white rice until warmed through.
5. 5.
   To serve, divide the rice among serving bowls. Top with the sautéed vegetables and sliced avocado. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Treat your ingredients with care...

• Avocado — Choose ripe avocados for a creamy texture. To prevent browning, squeeze some lime or lemon juice over the sliced avocado.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the dish to remove excess sodium.
• Cilantro — Wash cilantro leaves well and pat them dry before using as a garnish.

Tips & Tricks

• For an extra kick of flavor, drizzle some hot sauce or salsa over the Latin American Bibimbap before serving.
• Feel free to add other vegetables of your choice, such as tomatoes or bell peppers, to customize the dish to your liking.
• If you prefer a protein-rich version, you can add grilled chicken, shrimp, or tofu to the Latin American Bibimbap.
• Experiment with different Latin American spices like chipotle powder or achiote for a unique twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Latin American Bibimbap hot, allowing the flavors to meld together. Squeeze fresh lime juice over the dish just before eating to enhance the flavors.

Presentation advice

To make the Latin American Bibimbap visually appealing, arrange the colorful sautéed vegetables on top of the rice and avocado slices. Garnish with a generous amount of fresh cilantro leaves for a pop of green.