Serves: 4 | Prep time: 10 mins | Cook time: 20 mins


  • 3/4 cup uncooked black rice
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp Ginger Paste
  • 250g shitake mushrooms
  • 2 cups baby spinach
  • 2 cups cabbage, sliced
  • 1 zucchini, finely diced
  • 400g lean beef mince
  • 2 garlic cloves, crushed
  • 1 carrot, julienned
  • Extra virgin olive oil
  • 2 eggs
  • 2 tbsp kimchi
  • Sesame seeds, to serve
  • Sririacha, to serve


1. Cook rice according to packet instructions.
2. Heat 1 tbsp sesame oil, 1 tbsp soy sauce and 1 tbsp Ginger Paste in a medium fry pan and add mushrooms, zucchini, spinach and cabbage (keeping each separate if you want to layer them separately in your bowl). Sautee for 3-4 mins. Remove from the pan.
3. In the same pan heat 1 tbsp sesame oil, 1 tbsp soy sauce and garlic. Add mince beef and cook for 10 minutes until cooked through. Remove from the pan.
4. Add a drizzle of olive oil to the same pan and add eggs. Cook for 3-4 minutes, until the egg is semi-cooked.
5. Meanwhile, prepare julienne the carrot.
6. To compile the bowls, add rice to each bowl. Place veggies in a circle around the bowl, then add kimchi and cooked beef. Top with egg, sprinkle with sesame seeds and a drizzle of sriracha and serve.


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