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!Jump to Recipe
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 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 !
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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!
I’m glad you enjoyed it! 🙂