The Korean inspired bowl we make when we want all the flavour and none of the heaviness

Bibimbap is one of those dishes that is really a celebration of vegetables. Everything gets cooked on its own, piled onto the bowl in neat little sections, then stirred together at the table with a golden egg yolk and a spicy, savoury sauce. We have swapped the rice for crispy cauliflower rice, and honestly you will not miss it. Toasted in a hot pan, it goes golden and nutty and soaks up all that honey miso chilli sauce.

It is a few small steps, but they all happen in the one pan and the whole thing is on the table in 35 minutes. Everyone builds their own bowl, which makes it a good one for a busy household.

Before we get into the recipe, here's what this bowl is doing for your body:

Protein: Free range chicken mince and a jammy egg on top give you plenty of complete protein, and the yolk adds choline for brain and liver support. It is a bowl that keeps you full for hours.

Healthy fats: Sesame oil, avocado oil, sliced avocado and toasted sesame seeds keep blood sugar steady and help your body absorb the fat soluble vitamins from all those vegetables.

Fibre and greens: Cauliflower, mushrooms, zucchini and baby spinach bring four different vegetables to the bowl. Variety is what your gut bacteria love most, and this is an easy way to give it to them.

Anti-inflammatory support: Fresh ginger, garlic and chilli are the classic warming trio, and they are a big part of why this bowl feels so good to eat.

Probiotics: A generous spoonful of kimchi and a little miso in the sauce deliver live cultures with every bite. Small habit, real difference over time.

It is low carb, grain free and built around vegetables, which is exactly how we like a bowl.

Ingredients (serves 4)

• 600g free range chicken mince
• 2 tablespoons tamari
• 2 tablespoons sesame oil, divided
• 3 cloves garlic, finely chopped, divided
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon chilli flakes
• 1 head (about 800g) cauliflower, grated or blitzed into rice sized pieces
• 2 tablespoons avocado oil, divided
• 250g mushrooms, thinly sliced
• 2 zucchini, cut into thin matchsticks
• 200g (4 big handfuls) baby spinach
• 4 free range eggs
• 1 cup kimchi
• 1 avocado, sliced
• 2 tablespoons sesame seeds, toasted
• Sea salt flakes and black pepper, to taste

HONEY MISO CHILLI SAUCE:

• 1 tablespoon miso paste
• 1 teaspoon chilli oil 
• 2 teaspoons raw honey - i reccommend Nectar Honey 
• 2 tablespoons water
• 1 tablespoon sesame oil (from the divided amount above)

How to make it:

1. Mix the chicken mince with the tamari, 1 tablespoon sesame oil, half the garlic, the ginger and the chilli flakes. Set aside for 10 minutes.
2. Whisk the sauce: combine the miso, chilli oil, raw honey, water and the remaining 1 tablespoon sesame oil until smooth. Add more sriracha if you like it hot.
3. Heat 1 tablespoon avocado oil in a large frying pan over high heat. Add the cauliflower rice with a pinch of salt and cook for 5 to 6 minutes, stirring only now and then, until golden and just tender. Stir through the remaining garlic, then tip into a bowl and keep warm.
4. In the same pan, cook the marinated mince over medium high heat for 7 to 8 minutes, breaking it up, until browned and cooked through. Set aside.
5. Wipe the pan, add a little avocado oil and saute the mushrooms for 4 minutes until golden, then the zucchini for 2 minutes. Finally wilt the spinach for 30 seconds. Keep each vegetable separate.
6. Fry the eggs in a little avocado oil until the whites are set and the yolks are still jammy. Build the bowls with cauliflower rice, chicken, vegetables, kimchi and avocado, top with an egg, drizzle over the sauce and finish with sesame seeds.

A note on the cauliflower rice: Cook it in a hot pan and leave it alone for a couple of minutes so it toasts and goes golden instead of steaming. That is where all the flavour is.

The one thing I always do: Keep each vegetable in its own little pile on the bowl, then let everyone stir it all through with the egg yolk and sauce at the table. It is half the fun of bibimbap.

Make it your own: Swap the chicken mince for beef or pork mince, or use crumbled firm GMO free tofu for a vegetarian bowl. Add grated carrot, bean sprouts or sliced cucumber if you have them. A spoon of kraut or a sprinkle of miso bites on the top gives a little extra WOW on top :)