Vibrant Korean Vegetarian Bibimbap Bowl with Cucumber-Kimchi Salad & Sparkling Citrus Kombucha

Allergens

Soy (in tofu)

Ingredients

• Brown Rice, cooked
• Carrots, julienned
• Zucchini, thinly sliced
• Cucumber, thinly sliced
• Red Bell Pepper, thinly sliced
• Bean Sprouts, blanched
• Spinach, steamed and chopped
• Kimchi, store
• bought or homemade
• Tofu, firm, cubed and pan
• fried
• Sesame Oil
• Gochujang (Korean chili paste)
• Citrus Kombucha
• Fresh Cilantro, for garnish
• Sesame Seeds, for garnish

Instructions

1. Combine cooked brown rice with julienned carrots, thinly sliced zucchini, cucumber, red bell pepper, blanched bean sprouts, steamed and chopped spinach, kimchi, pan fried tofu cubes, a drizzle of sesame oil, and a pinch of gochujang. Mix well. Divide the rice mixture among four bowls. Serve with a side of sparkling citrus kombucha. Garnish with fresh cilantro and sesame seeds.

Chef’s Insight

To truly appreciate the freshness of this dish, use seasonal vegetables.

Notes

This dish is high in fiber and low in saturated fat.