Low FODMAP Bibimbap Bowl with Sesame Beef & Fresh Vegetables

Total time55 min

Prep time25 min

Cook time30 min

Low FODMAP Bibimbap Bowl with Sesame Beef & Fresh Vegetables

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz La Preferida® Fancy Pearl Rice Tamanishiki Rice Super Premium Short Grain - 15 Lb
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2 ½ cups water
½ tsp salt

For the beef

1 lb ground beef (85% lean)
2 tbsp coconut aminos
1 tsp toasted sesame oil
1 tsp fresh ginger, finely grated
½ tsp salt
¼ tsp black pepper

For the vegetables

2 tbsp avocado oil, divided
2 medium zucchini, cut into thin matchsticks
2 medium carrots, peeled and cut into thin matchsticks
4 oz fresh baby spinach
Ingredient note
A serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
1 tsp toasted sesame oil
½ tsp salt, divided

For the sauce

3 tbsp coconut aminos
1 tbsp toasted sesame oil
1 tsp fresh ginger, finely grated
1 tsp raw honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp rice vinegar
¼ tsp crushed red pepper flakes (optional)

For the eggs

4 large eggs
1 tsp avocado oil

For serving

1 tbsp sesame seeds (optional)
2 green onions (green tops only), thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/2 cups water and 1/2 tsp salt, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes.
2
While the rice cooks, whisk together the sauce ingredients — 3 tbsp coconut aminos, 1 tbsp toasted sesame oil, 1 tsp grated ginger, 1 tsp honey, 1/2 tsp rice vinegar, and red pepper flakes if using — in a small bowl until combined. Set aside.

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