Beef bibimbap bowls with riced carrots from Skinnytaste One & Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More (page 60) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • jessica_4lat0s on May 27, 2026

    This was very tasty, but took forever to prep all the veggies. I had veggies from a farm, so I think it would be a lot faster if you had pre-cleaned spinach & carrots.

  • rayna_5590zi on February 08, 2026

    Excellent and super low cal

  • shelbstirr on March 07, 2025

    I deviated quite a bit but liked how it turned out so documenting it - used ground turkey instead of beef (beef would also be excellent), served over white rice instead of riced carrots. Quick pickled some shredded carrots & cucumber. Used kale instead of spinach (spinach would probably be better). Still delicious! Consider starting with half the soy sauce and seasoning to taste, was a bit salty.

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