KOREAN-STYLE RICE BOWL

MAKES 4 SERVINGS

Dressing

¼ cup canola oil

3 tbsp rice vinegar

1 tbsp Korean hot pepper paste (gochujang) or 2 tsp sriracha

1 tsp granulated sugar ¼ tsp salt

1 cup long-grain white rice, rinsed

4 tsp sesame oil, divided

450 g lean ground beef

4 green onions, thinly sliced (white and green parts separated)

4 cloves garlic, minced

2 tbsp Korean hot pepper paste (gochujang) or 4 tsp sriracha

2 tbsp soy sauce

2 tbsp toasted sesame seeds (approx)

4 tsp granulated sugar

1 142 g pkg baby spinach

4 eggs half 340 g pkg spiral-cut beets

half 340 g pkg spiral-cut zucchini Dressing In bowl, whisk together oil, vinegar, hot pepper paste, sugar and salt.

In saucepan, cook rice according to package directions. Fluff with fork.

Meanwhile in large nonstick skillet, heat 1 tbsp of the sesame oil over mediumhigh heat; cook beef, white parts of green onions and garlic until browned, breaking up beef with wooden spoon, about 5 minutes. Stir in hot pepper paste, soy sauce, sesame seeds and sugar. Cook until slightly thickened, about 2 minutes; transfer to bowl.

In same pan over medium heat, cook spinach and 1 tbsp water until wilted, 1 to 2 minutes. Transfer to separate bowl.

Wipe pan clean; return to medium heat. Add remaining 1 tsp sesame oil. Crack eggs into pan; cook until whites are set but yolks are still runny, 2 to 3 minutes.

Divide rice among bowls. Top with beef mixture, spinach, beets, zucchini and green parts of green onions. Top each with 1 egg. Drizzle with dressing; sprinkle with more sesame seeds, if desired. Stir together ingredients before eating.

PER SERVING

about 725 cal, 35 g pro, 39 g total fat (10 g sat. fat), 58 g carb (4 g dietary fibre, 13 g sugar), 250 mg chol, 1,000 mg sodium, 1,461 mg potassium. % RDI: 11% calcium, 37% iron, 8% vit A, 39% vit C, 86% folate.