Featured Recipe: Immune Bibimbap Bowl (Vegan)

Immune Bibimbap Bowl

Asian fusion flare is omnipresent in this bowl, combining flavours from Korea to Japan, while boasting with immune supporting ingredients.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian, Fusion
Servings: 4 People



  • 2 Cups Organic Sushi Rice
  • 3 Cups Water
  • 1 Pack “Henry’s” Tempeh (Sliced)
  • 1 Cup Organic Shiitake Mushrooms (Sliced)
  • 4 tbsp Organic Extra Virgin Olive Oil
  • Pinch of Sea Salt
  • 1 tsp Rice Vinegar
  • 1 Cup “Live” Kimchi
  • 1 Pack “Classic Salads” Organic Baby Spinach (283g) (Steamed)
  • 1 Large Organic Red Bell Pepper (Julienne)
  • 1 Large Organic Shredded Carrot (Julienne)
  • 0.5 Cup Organic Fresh Cilantro (Chopped)


  • 0.25 Cup Gluten Free Tamari
  • 0.25 Cup Rice Vinegar
  • 2 tbsp Organic Maple Syrup
  • 1 tbsp Organic Sesame Oil (Toasted)
  • 1 tsp Organic Ginger (Micro-Grated)
  • 1 tbsp Organic Garlic (Micro-Grated)
  • 1 tsp Chili Flakes
  • 0.5 Cup Organic Peanut Butter
  • 1 tbsp Mirin


  • Cook rice according to package instructions or by rinsing it thoroughly, until water runs clear, combining with 3 cups of water, bringing to a boil and simmering covered for about 20 minutes.
  • In a sauté pan, cook the shiitake mushrooms in 2 tbsp olive oil over medium heat for 5-10 minutes, seasoning with salt and vinegar near the end.
  • Cook the sliced tempeh in the remaining 2 tbsp of olive oil over medium heat for about 2-3 minutes per side and season with salt.
  • In a blender, combine all of the dressing ingredients and set aside.
  • Prep the rest of the ingredients and assemble your bowls by placing rice on the bottom and sections of each of the ingredients on top.
  • Serve with dressing on the side and mix all together immediately before diving in.


Each Serving Contains:
798 calories; 31 g protein; 31 g total fat (0 g trans fat); 111 g total carbohydrates (14 g of sugar); 534 mg sodium (without added salt)