It’s pretty obvious that I’m a sucker for nourish bowls. There’s just something about using up all the veggies in the fridge and creating something so delicious. This recipe combines the typical flavours you get in bibimbap and makes you want to make it time and time again. Requires just a baking dish, veggies of your liking, and this killer sauce. Top with more veggies and sauce and you’re the dinner hero!

4 servings / 20 mins prep time / 1 hr 15 mins total time

Ingredients

1 lb skinless boneless chicken thighs (about 6)

2 medium sweet potatoes, cubed

1 red bell pepper, chopped

1 zucchini, chopped

3 cups steamed rice

Seaweed salad, cucumbers, lime wedges, green onions, black sesame seeds, for toppings and garnish

Marinade

¼ cup soy sauce

2 tbsp honey

2 tbsp Gochujang

½ tbsp ginger

2 garlic cloves, grated

1 tbsp sesame oil

1 tbsp sesame seeds

Sauce

2 tbsp marinade

2 tbsp mayo

Directions

Two hours prior to cooking, make the marinade and use half of it to marinade the chicken.

Pre-heat oven to 375 °F.

In a baking dish add your veggies to the pan followed by the chicken. Pour leftover marinade all over and bake for 45 mins, or until the chicken is cooked through and veggies are softened.

While the veggies and chicken cook, make the sauce by combining the other half of the marinade with mayo and set aside.  

To serve, add rice to a bowl. Top with cooked veggies, seaweed salad, cucumbers, and any other toppings. Top with chicken and pour as much or as little sauce as you like. Add green onion and black sesame seeds and lime for garnish. Enjoy!