Suspended Bus Route (Shelburne)

AuthorNourishDifficultyBeginner Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)Prep Time10 minsCook Time25 minsTotal Time35 mins  1 cup Mushrooms, roughly chopped 3 cups Kale, roughly chopped(measured packed into the measure, not loose) 1 Medium sweet potato, sliced 1 Small Red Onion 6 tbsp Oil 4 cups Cooked medium-grain brown or white rice 4 Eggs, large 2 tbsp Sesame seeds 4 tsp Hot pepper sauce Salt and pepper Kimchi, to serve (optional) 1Preheat oven to 450°F. 2Prepare vegetables: (a) Roughly chop mushrooms, (b) roughly chop kale, and (c) slice sweet potato into half-moon shapes. (d) Slice red onion into half moons. 3Arrange vegetables on parchment-lined tray in four sections, drizzle with 3 Tbsp of oil, season with salt and pepper, and toss to coat. 4Bake for 20-25 minutes until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt. 5(a) Meanwhile, drizzle remaining 3 Tbsp oil on a second pan; cover one half with rice and crack eggs on the other half and sprinkle sesame seeds all over. (b) In last 5 minutes of baking the other tray, put into the oven and cook both trays for the remaining 5 minutes or so until egg whites are solid, and yolks are runny. 6(a) Divide into 4 even portions. (b) Drizzle each bowl with 1 tsp of hot pepper sauce and more sesame seeds if desired. Ingredients 1 cup Mushrooms, roughly chopped 3 cups Kale, roughly chopped(measured packed into the measure, not loose) 1 Medium sweet potato, sliced 1 Small Red Onion 6 tbsp Oil 4 cups Cooked medium-grain brown or white rice 4 Eggs, large 2 tbsp Sesame seeds 4 tsp Hot pepper sauce Salt and pepper Kimchi, to serve (optional)Directions1Preheat oven to 450°F. 2Prepare vegetables: (a) Roughly chop mushrooms, (b) roughly chop kale, and (c) slice sweet potato into half-moon shapes. (d) Slice red onion into half moons. 3Arrange vegetables on parchment-lined tray in four sections, drizzle with 3 Tbsp of oil, season with salt and pepper, and toss to coat. 4Bake for 20-25 minutes until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt. 5(a) Meanwhile, drizzle remaining 3 Tbsp oil on a second pan; cover one half with rice and crack eggs on the other half and sprinkle sesame seeds all over. (b) In last 5 minutes of baking the other tray, put into the oven and cook both trays for the remaining 5 minutes or so until egg whites are solid, and yolks are runny. 6(a) Divide into 4 even portions. (b) Drizzle each bowl with 1 tsp of hot pepper sauce and more sesame seeds if desired. Sheet Pan BibimbapIngredientsDirections

Sheet Pan Bibimbap

AuthorNourishDifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 cup Mushrooms, roughly chopped
 3 cups Kale, roughly chopped(measured packed into the measure, not loose)
 1 Medium sweet potato, sliced
 1 Small Red Onion
 6 tbsp Oil
 4 cups Cooked medium-grain brown or white rice
 4 Eggs, large
 2 tbsp Sesame seeds
 4 tsp Hot pepper sauce
 Salt and pepper
 Kimchi, to serve (optional)
1

Preheat oven to 450°F.

2

Prepare vegetables:
(a) Roughly chop mushrooms,
(b) roughly chop kale, and
(c) slice sweet potato into half-moon shapes.
(d) Slice red onion into half moons.

3

Arrange vegetables on parchment-lined tray in four sections, drizzle with 3 Tbsp of oil, season with salt and pepper, and toss to coat.

4

Bake for 20-25 minutes until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt.

5

(a) Meanwhile, drizzle remaining 3 Tbsp oil on a second pan; cover one half with rice and crack eggs on the other half and sprinkle sesame seeds all over.
(b) In last 5 minutes of baking the other tray, put into the oven and cook both trays for the remaining 5 minutes or so until egg whites are solid, and yolks are runny.

6

(a) Divide into 4 even portions.
(b) Drizzle each bowl with 1 tsp of hot pepper sauce and more sesame seeds if desired.

Ingredients

 1 cup Mushrooms, roughly chopped
 3 cups Kale, roughly chopped(measured packed into the measure, not loose)
 1 Medium sweet potato, sliced
 1 Small Red Onion
 6 tbsp Oil
 4 cups Cooked medium-grain brown or white rice
 4 Eggs, large
 2 tbsp Sesame seeds
 4 tsp Hot pepper sauce
 Salt and pepper
 Kimchi, to serve (optional)

Directions

1

Preheat oven to 450°F.

2

Prepare vegetables:
(a) Roughly chop mushrooms,
(b) roughly chop kale, and
(c) slice sweet potato into half-moon shapes.
(d) Slice red onion into half moons.

3

Arrange vegetables on parchment-lined tray in four sections, drizzle with 3 Tbsp of oil, season with salt and pepper, and toss to coat.

4

Bake for 20-25 minutes until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt.

5

(a) Meanwhile, drizzle remaining 3 Tbsp oil on a second pan; cover one half with rice and crack eggs on the other half and sprinkle sesame seeds all over.
(b) In last 5 minutes of baking the other tray, put into the oven and cook both trays for the remaining 5 minutes or so until egg whites are solid, and yolks are runny.

6

(a) Divide into 4 even portions.
(b) Drizzle each bowl with 1 tsp of hot pepper sauce and more sesame seeds if desired.

Sheet Pan Bibimbap