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Korean Beef Bibimbap Bowls with Quinoa, Miso Sweet Potatoes and Spicy Tomatillo Sauce
FEED ME PHOEBE24Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup gluten-free tamari
- 1/2 cup rice vinegar
- 2 Tbsp. honey (see headnote)
- 1 Tbsp. gochujang (or sriracha sauce)
- 1 fresh ginger (1-inch knob, peeled and grated)
- 2 garlic cloves (minced or grated)
- 2 Tbsp. dark sesame oil
- 1 1/2 lb. skirt steak
- 2 sweet potatoes (medium, about 1 1/2 pounds, cut into small cubes)
- 2 Tbsp. virgin olive oil (extra-)
- 1 Tbsp. white miso paste
- 1/4 tsp. sea salt
- 1 bunch kale (stems removed and leaves coarsely torn)
- 1 Tbsp. fresh lime juice (1/2 lime)
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. sea salt
- 3 cups cooked quinoa
- 2 carrots (shredded)
- 4 fried eggs
- 6 tomatillos (about 1/2 pound, husked and rinsed well)
- 2 Tbsp. gochujang (or sriracha sauce)
- 2 Tbsp. gluten (free tamari)
- 2 Tbsp. rice vinegar
- 2 Tbsp. fresh lime juice (from 1 lime)
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