Bibimbap Bison Power Bowl with Quinoa


Quick Pickled Veggies:

  • 1/2 cup (125 mL) julienne carrots

  • 1/2 cup (125 mL) julienne cucumber

  • 1 cup (250 mL) rice wine vinegar

  • 1 tsp (5 mL) each salt and granulated sugar

Power Bowl:

  • 1 cup (500 mL) quinoa

  • 1/4 cup (60 mL) canola oil, divided

  • 454 g / 1 lb Noble Premium Ground Bison

  • 2 tbsp (30 mL) gochujang sauce (or siracha)

  • 5 green onions, thinly sliced and divided

  • 2 cloves garlic, minced

  • 1 tbsp (15 mL) minced fresh ginger

  • 2 tbsp (30 mL) soy sauce

  • 1 tbsp (15 mL) sesame oil

  • 1 tbsp (15 mL) honey

  • 1/2 lb (250 g) shiitake mushrooms, stems removed and sliced

  • 1/4 tsp (1 mL) each salt and pepper

  • 5 oz (150 g) baby spinach, steamed 

  • 4 eggs, fried

  • 4 tsp (20 mL) toasted sesame seeds


PREP TIME: 25 min | COOK TIME: 15 min

TOTAL TIME: 40 min (+30 min standing time) | SERVES: 4

Made with quinoa instead of rice, this luscious and nutritious bibimbap with sautéed ground bison is a feast for the eyes and for your taste buds.



  1. Quick Pickled Veggies: Toss together carrots, cucumber, vinegar, salt and sugar. Let stand for 30 minutes; drain well.   

  2. Power Bowl: Cook quinoa according to package directions. Meanwhile, heat 2 tbsp (30 mL) canola oil in skillet set over medium heat; cook bison, gochujang, half of the green onions, garlic and ginger for 5 to 8 minutesor until starting to brown. Stir in soy sauce, sesame oil and honey; cook for 3 to 5 minutes or until bison is cooked through.

  3. In separate skillet, heat remaining oil over medium-high heat; cook mushrooms, salt and pepper for 5 to 8 minutesor until golden and tender.

  4. Divide quinoa among 4 bowls; top each serving with bison mixture, mushrooms, spinach, pickled veggies and fried egg. Garnish with remaining green onions and sprinkle of sesame seeds.


  • Substitute cauliflower rice for quinoa if desired. 

  • Substitute poached or soft-cooked eggs for fried eggs if desired.




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