Beef Bulgogi Bowls With Shishito Peppers

It’s National Nutrition Month and it’s time to kick up the flavor with this 30 minute meal! The star of the show is shishito peppers and did you know that 1 in 10 are spicy? So while the dish has some subtle heat, it’s very approachable!

INGREDIENTS

1 c. Quinoa, dry

2 Tbsp. Olive Oil

1 Bag Shishito Peppers

1 lb. Ground Beef

4 cloves Garlic

1 inch Ginger

3 Tbsp. Low Sodium Soy Sauce

3 Tbsp Yuzu Sauce

1 bag Frozen Cauliflower Rice, thawed

Salt and pepper to taste

Optional garnish green onion

DIRECTIONS

1. Cook the quinoa in a small pot according to package directions (about 20-25 minutes)
2. In a large pan add oil and get hot
3. Add in the shishito peppers and toss them quickly in the oil and let them blister on each side for about 3 minutes
4. Remove them from the pan onto a cutting board and let cool
5. In the same pan, add in the ground beef and brown
6. Mince the ginger and garlic until almost paste like and add into the ground beef
7. Add in salt, pepper, soy sauce, yuzu sauce and combine
8. Mix the cauliflower rice in with the quinoa
9. Roughly chop the peppers 
10. To serve plate up the quinoa mixture at the bottom, followed by the ground beef, then shishito peppers and garnish with green onion as desired

NUTRITION

Serves 4

Calories 477

Protein 33g

Carbohydrates 45g

Fiber 6g

Sugar 8g

Fat 18g

Cholesterol 65mg

Sodium 603mg