Clean Fuel: Vegetarian Bibimbap
Bibimbap, a popular Korean dish, is the ultimate simple meal in a bowl providing protein and colorful flavor in a rainbow of produce. Athletes who consume an array of vegetables experience positive health benefits such as increased energy, glowing skin, and improved mental acuity. Properly balanced vegetarian meals such as this one, have more than one source of protein blended together with nutrient dense veggies and healthy fats to supply sustained energy throughout the day.
The triple play of protein in bibimbap typically comes from meat, egg, and rice. In this vegetarian version, the meat is replaced with mushrooms to absorb all of the traditional Korean flavors and the rice base has been replaced with amaranth which is slightly higher in protein than the more common rice. Amaranth is a naturally gluten free ancient grain similar to quinoa but with a less pronounced flavor that lends itself as a perfect companion to many meals.
Mung bean sprouts offer a desirable crunch and are the protein star of honorable mention. Mung beans are not soy beans but are similar. However, mung beans have significantly less phytoestrogen content than soy beans so they do not cause the same effect (if any at all) to an athlete’s hormones. Mung bean sprouts can easily be substituted for soy bean sprouts in Asian cuisine to avoid possible complications from soy. Combining these sprouts with two eggs and the amaranth makes this an appetizingly beautiful high protein dish suitable for any athlete.
Calories 493, Protein 31g, Carbs 58g, Fat 17g
Prep time: 15 min
Cook time: 25 min
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