This is my version of the Korean Bibimbop. Vegan, and delicious!
4 cups rice, cooked
2 carrots, shredded
2 cups shitake mushrooms, sliced
8 cups spinach
2 zucchini squash, spiralized
smoked Tofu, cut into strips
Rice wine vinegar
Sauté sliced mushrooms in oil till crisp. Add tamari and agave nectar to taste. Set aside. Sauté spinach in garlic and oil. Add salt to taste, set aside. Soak the shredded carrots in rice wine vinegar, set aside. Sauté the tofu in oil with tamari and gochujang. In a bowl, place a cup of rice, add sesame oil and seeds. Arrange Mushrooms, Carrots, zucchini, tofu, spinach. Sprinkle sesame oil, sesame seeds, tamari and gochujang on top.
You can vary the vegetables according to taste. This dish has several steps but it comes together pretty quickly, and makes a beautiful and tasty dish.