Vegan Korean Bibimbap

Ingredients

• 2 cups White Rice
• 1 can (15 oz) Green Lentils
• 3 tbsp Soy Sauce
• 2 tbsp Maple Syrup
• 2 tbsp Sesame Oil
• 3 cloves Garlic
• 1 tsp Fresh Ginger
• 6 cups Baby Spinach
• 2 whole Carrots
• 1 whole Cucumber
• ½ cup Vegan Kimchi
• 1 tbsp Sesame Seeds
• 1 tsp Sriracha
• 2 tbsp Tahini

Instructions

1. Cook rice according to package directions. While rice cooks, prepare all toppings.
2. Make the lentil mixture: heat 1 tbsp sesame oil in a skillet over medium heat. Add garlic and ginger and cook for 30 seconds until fragrant. Add the drained lentils, 2 tbsp soy sauce, and maple syrup. Stir and cook for 3 to 4 minutes until heated through and slightly saucy. Season with salt and pepper to taste.
3. Make the dipping sauce: whisk together tahini, sriracha, 1 tbsp soy sauce, and 1 tbsp sesame oil in a small bowl until smooth. Add 1 to 2 tbsp water to thin to a drizzleable consistency.
4. Wilt the spinach: in the same skillet over medium heat, add a splash of sesame oil, the baby spinach, and a splash of soy sauce. Stir and cook for 1 to 2 minutes just until the leaves wilt. Remove from heat.
5. Divide the cooked rice evenly among 4 bowls. Arrange the lentil mixture, wilted spinach, carrot matchsticks, cucumber matchsticks, and kimchi over the rice in separate sections.
6. Drizzle the tahini-sriracha sauce over each bowl and sprinkle with sesame seeds. Serve immediately.