Bibimbap-Inspired Bowl

• 2 packages hearts of palm rice
• 1 lb ground beef or ground chicken
• 1 cup shaved carrots
• 1 avocado, sliced
• 1 cup bean sprouts
• 3 eggs
• ½ cup kimchi
• 1 cup mushrooms, sliced
• 2 green onions, chopped
• Salt, pepper, garlic powder
• Coconut aminos (to taste)
• Rice wine vinegar (1–2 tsp)
• Fresh grated ginger or ground ginger (½–1 tsp)
• Hot sauce (to taste)

Serves about three people.

1. Cook the hearts of palm rice:
   In a skillet, sauté the hearts of palm rice with a bit of oil, salt, pepper, garlic powder, and a splash of coconut aminos. Cook until heated through and slightly golden. Set aside.
2. Prepare the protein:
   In a separate pan, cook ground beef or chicken with a pinch of salt and pepper until browned and fully cooked. Set aside.
3. Sauté the mushrooms:
   Lightly sauté mushrooms in a bit of oil with a pinch of salt until tender.
4. Chop fresh ingredients:
   Slice the avocado, chop green onions, and set aside shaved carrots and bean sprouts.
5. Fry the eggs:
   Cook eggs to your liking—sunny side up or over easy work great for that classic bibimbap feel.
6. Make the sauce:
   In a small bowl, whisk together coconut aminos, rice wine vinegar, hot sauce, and ginger to taste.
7. Assemble the bowls
   Start with a base of hearts of palm rice. Top with cooked meat, sautéed mushrooms, carrots, bean sprouts, avocado, kimchi, and a fried egg. Garnish with green onions and drizzle with your homemade sauce. Add extra hot sauce if you like it spicy!