Flavored ground sirloin over colorful veggies and plantain rice

Bibimbap (AIP, Paleo)

Bibimbap (AIP, Paleo), usually vegetables over rice, is re-imagined here in an allergy-friendly version with riced plantains. It’s filling, nutrient-dense and delicious. Plus, it’s fun to say!

Flavored ground sirloin over colorful veggies and plantain rice
Bibimbap (AIP, Paleo)
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I have a confession to make. In the interest of creative discovery, I will sometimes eat things that I know will be bad news for me. On a recent family vacation, we went to a place that served the most amazing food. I was curious about Bibimbap. What is it? What does it taste like? More importantly, how can I make it AIP?

Bibimbap (AIP, Paleo)

Bibimbap is a Korean dish – rice, vegetables, flavorful meat, and very often a runny egg and hot sauce. So yes, I ate it. And I paid. Oh I paid. For me, nightshades are a no-go, and I puffed up like a puffer fish. Two weeks later, I am almost back to normal. One must sacrifice for one’s art. (*Drapes dramatically over the sofa.*)

There is one piece of equipment that would be reeeeaaaallly helpful for you to have when making a dish like this. It’s this little gem: a julienne peeler. Mine is an inexpensive one that I got at the Asian market, and it’s wonderful! Rather than taking forever to chop your veggies into itty-bitty pieces, you just act like you’re peeling the veg and voilà! Scads of julienned vegetables!

I hope you will give this flavorful dish a try. It will fill you up, bump up your vegetable game, and give you something fun to say when your family asks you, “What’s for dinner?”

Eat well, be well !



Bibimbap (AIP, Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, Paleo, KoreanDifficulty: Medium


Prep time


Cooking time



Bibimbap, usually assorted vegetables on rice with a runny egg and hot sauce, is adapted here to be allergy-friendly. It’s delicious – and fun to say!


  • 1 lb. ground sirloin

  • 3 large cloves garlic

  • 1 TBSP minced fresh ginger

  • 1/3 cup coconut aminos

  • 4.25-ounce jar of organic baby food carrots

  • 1/2 cup coconut milk

  • 2 TBSP honey

  • 2 tsp sea salt

  • 1/2 tsp garlic powder

  • 1/4 tsp turmeric

  • 3 tsp finely grated horseradish root

  • 1/3-1/2 cup avocado oil or coconut oil for sautéing

  • 3 green plantains, riced (See recipe notes.)

  • 3 cups julienned carrots

  • 5 oz. sliced shiitake mushrooms

  • 1 bunch green onions, cut into 2-inch pieces

  • 2 cups spinach, packed

  • 2 cups arugula, packed


  • In a large bowl, mix the beef, garlic, ginger, and coconut aminos. Let marinate while you prepare all the other ingredients.
  • Make the sauce: Place baby food carrots, coconut milk, honey, salt, garlic powder, turmeric and horseradish in a mini food processor. Process until smooth. Set aside.
  • In a large sauté pan or wok, heat 2-3 tablespoons of oil over medium high heat. Sauté plantains until golden. Transfer to a bowl. (You will need a total of six bowls, including the sauce bowl, for the various components of the dish.)
  • Heat a bit more oil, and sauté the carrots until just tender. Transfer to another bowl.
  • Heat more oil if needed, and sauté mushrooms. Transfer to another bowl.
  • Heat a little more oil, and sauté spinach and arugula together until just wilted. Transfer to yet another bowl.
  • Finally, add a little more oil, and brown the marinated meat. Transfer to a final bowl.
  • Assemble: Place some riced plantains in each bowl. Top in sections with meat, mushrooms, greens, and carrots. Drizzle with sauce, and serve extra sauce at the table.


  • To rice plantains, peel them, slice them, and process them in a food processor without any liquid until the pieces resemble rice.
  • It is invaluable to have a little tool called a julienne peeler. It makes short work of the task!

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  1. I messaged you on IG when you posted this saying I was going to make it. I made it that night, and it was super delicious! I made a few changes for our preferences. I shredded carrots in my food processor, which was quick and easy. Instead of arugula, I sliced and sautéed a zucchini. Didn’t even bother with the horseradish. I served over cauliflower rice. The only thing I would change would be reducing the salt in the sauce, because it was very salty. Still very yummy though! I think marinating the meat first really added a lot of flavor. Thanks again!

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