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Recipe: Bibimbap Bowl

This recipe is from Leeah! “A super quick, super filling vegan option that I eat at least twice a week! Yum! Recipe feeds one very hungry person (or two semi-hungry people)”


1 Tbsp. Sesame oil
1 tsp. red pepper flakes
Coconut oil
2 Cups spinach
Pinch of chipotle pepper powder
1/2 Cup cucumbers (matchsticked)
4oz tofu (or protein of your choice)
1/2 Cup kimchi (my favorite is You Betcha! from MPLS!)
Soy sauce
1/2 Cup cooked brown rice
Optional: Sunny side up egg


  1. Start rice right away, either by boiling or in your rice maker.

  2. Open your tofu and drain the liquid. Wrap in paper town, then in tea towel and place something heavy on it to get out excess liquid. Set aside.

  3. Pour the sesame oil in a separate bowl and add red pepper flakes, option to meddle to release some extra spice.

  4. Heat up some coconut oil and start to sauté the spinach. Stir frequently and add in chipotle pepper powder to taste. Place in bowl when finished and set aside.

  5. Skin your cucumber and cut into matchsticks. Set aside.

  6. Cut your tofu into two ‘slabs’ after about 10 minutes of being under pressure.

  7. Heat up coconut oil and soy sauce in a pan and cook on medium until dark – likely won’t get crispy though.

  8. Once rice is done, start layering on your goods! Start with the rice, add a little extra soy sauce, place tofu on top, then the spinach, cucumbers and kimchi. Pour the sesame oil and red pepper flakes over the top.

  9. Devour!