Rainbow Veggie Bibimbap Bowl with Smoky Tempeh and Avocado Drizzle

Ingredients

• 1 cups brown rice, cooked
• 8 ounces tempeh, sliced into strips
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 teaspoon smoked paprika
• 1 cup kimchi
• 1 cup carrot, julienned
• 1 cup red bell pepper, sliced
• 1 cup baby spinach
• 4 large eggs, soft-boiled

• 1 large avocado, pitted and peeled
• 1 tablespoon lime juice
• 1 cup water
• 1 teaspoon olive oil
• 1 teaspoon salt

1. 01
   Cook the brown rice according to package instructions and set aside.
2. 02
   In a bowl, combine sliced tempeh with soy sauce and smoked paprika, ensuring each piece is well-coated.
3. 03
   Heat olive oil in a large pan over medium heat. Add tempeh and cook until golden brown and crisp on both sides, about 4-5 minutes per side. Remove from pan and set aside.
4. 04
   In the same pan, lightly sauté the julienned carrots and sliced red bell pepper for 3-4 minutes until just tender. Remove from heat.
5. 05
   Prepare the avocado drizzle by blending the avocado, lime juice, water, olive oil, and salt until smooth. Adjust consistency with more water if needed.
6. 06
   Assemble the bowls by dividing the cooked rice among four bowls. Top each with sautéed vegetables, baby spinach, kimchi, and smoky tempeh.
7. 07
   Peel the soft-boiled eggs and place one egg in each bowl.
8. 08
   Drizzle with the prepared avocado sauce and serve immediately.