Salad Bibimbap

Name: Salad Bibimbap
Yield: 579 g
Ingredients: Red Bell Pepper 40 pc; Harim IFF Bite-sized Chicken Tender Black Pepper (Frozen) 150 g; Raw Egg 110 pc; Salad (without dressing) 150 serving; Brown Rice 105 bowl; Brewed Soy Sauce 20 g; Seasoned Seaweed 4 serving

552 kcal

#diet #low calorie #vegan

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Ingredients

Main ingredients

Red Bell Pepper 0.5 pc
Harim IFF Bite-sized Chicken Tender Black Pepper (Frozen) 150 g
Raw Egg 2 pc
Salad (without dressing) 1 serving
Brown Rice 0.5 bowl

Seasonings/Sauce

Brewed Soy Sauce 20 g
Seasoned Seaweed 4 serving

Nutrition summary

Carbohydrates 51.79 g 38%

Protein 52.42 g 39%

Fat 14.12 g 23%

Serving size 579g

Cooking steps

1

Wash the vegetables thoroughly and cut them into bite-sized pieces.
2

Place the rice in a bowl.
3

Top the rice with the prepared vegetables and either chicken breast or tofu.
4

Mix together with sauce to taste.

Salad Bibimbap

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