Express
Butternut Squash and Quinoa Bibimbap
with gochujang aioli
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Eggs, Sesame, Soy
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Under %{max_calories} caloriesVegetarian
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Cooked Tri-Color Quinoa
- 8 oz. Cubed Butternut Squash
- 3 oz. Shredded Kale
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1.26 oz. Mayonnaise
- 2 Green Onions
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0.609 fl. oz. Tamari Soy Sauce (GF)
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1 tsp. Gochujang Red Pepper Paste
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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½ tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPG91gOE
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Calories410
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Carbohydrates45g
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Net Carbs36g
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Fat23g
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Protein11g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using filets mignon, pat dry and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using shrimp, pat dry and cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to bibimbap as desired.
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1 Cook the Butternut Squash
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add butternut squash, 1/4 tsp. salt, and 1/4 cup water to hot pan. Cover and stir occasionally until tender and lightly browned, 8-12 minutes.
If pan is dry, add additional water, 1 Tbsp. at a time, as needed.While butternut squash cooks, continue recipe. -
2 Prepare Ingredients and Heat Quinoa
Coarsely chop kale.
Trim and thinly slice green onions, keeping white and green portions separate.Drain quinoa, if necessary. In a microwave-safe bowl, add quinoa and half the soy sauce (reserve remaining for vegetables). Cover with a damp paper towel.Microwave covered until warmed through, 1-2 minutes.Carefully remove from microwave. Add a pinch of salt and stir to combine. -
3 Add the Kale
After 8-12 minutes, add kale, Asian garlic, ginger & chile seasoning (to taste), white portions of green onions, and remaining soy sauce to hot pan with butternut squash. Stir occasionally until kale wilts, 2-3 minutes.
Remove from burner. -
4 Make Aioli and Finish Dish
Combine gochujang (to taste), 1 tsp. water, and mayonnaise in a mixing bowl.
Plate dish as pictured on front of card, topping quinoa with vegetables, aioli (to taste), sesame seeds, and green portions of green onions. Bon appétit!
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