Korean Bibimbap Bowl

Ingredients

• 2 cups Short-grain Rice
• 3 cups Spinach
• 2 medium Carrots
• 1 medium Zucchini
• 1 cup Bean Sprouts
• 2 tbsp Gochujang
• 2 tbsp Sesame Oil
• 1 tbsp Tamari

Instructions

1. Cook rice according to package directions.
2. Blanch spinach 30 seconds, squeeze dry, and season with sesame oil and salt.
3. Julienne carrots and zucchini; sauté each separately with a pinch of salt.
4. Briefly sauté bean sprouts with tamari.
5. Divide rice among bowls and arrange vegetables on top in sections.
6. Add a dollop of gochujang and a drizzle of sesame oil; mix before eating.