This recipe is nutrient dense, gluten free, dairy free, nut free, egg free, can be made paleo, primal, Whole30 compliant, & keto friendly!

What Makes this High-Vibing Food?

• First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
• You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
• This dish is rich in protein, which is grounding and protective. It also supports the root chakra.
• Contains calcium, a key root chakra nutrient.
• Contains root veggies, which help to provide grounding energy to support the root chakra.
• Contains orange colored foods. Orange vibrates at about the same frequency as the sacral chakra. So, eating orange foods helps to maintain the proper root chakra frequency.
• This recipe is high in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.
• Contains leafy greens, which are especially supportive to the heart chakra as they contain life force, layers and depth.
• Contains green colored foods, which support and balance the heart chakra.
• This recipe contains dark blue and purple pigments, which balance the third eye chakra while also protecting from spiritual overuse or negativity.
• Contains iron, which is supportive for your root chakra.
• Contains zinc, which is needed for thousands of chemical reactions in your body involving protein, so it is also supportive to the root chakra.
• Contains red colored foods. Red vibrates at about the same frequency as the root chakra. So, eating red foods helps to maintain the proper root chakra frequency.
• This recipe is full of healthy fats and/or oils, which supports the sacral chakra.
• Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.

A Short Note on Swaps or Ingredients:

While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well!

• Coconut Aminos. This can be swapped for low sodium soy sauce. Though keep in mind that coconut aminos also has a sweetness to it that soy sauce does not.
• Pho rice noodles. You can easily swap these for any other rice noodle, or really any noodle or rice you choose. Just follow the instructions on the packaging. You can also make cauliflower rice in place of the noodles.
• Purple cabbage. If the bitterness of this type of cabbage is too much you can absolutely exchange it for any type of cabbage or cook the cabbage first and it will reduce the bitterness!
• Ground meat. Please feel free to use whatever ground meat you prefer (I have tried these with beef and pork - both are delicious). You can also do diced salmon (I like to cook this in the air fryer for 20 minutes at 400 degrees F.), sliced beef, or even a vegan option like tofu or temphe.

Equipment Needed to Create this Recipe:

• veggie peelers
• whisk
• spatula
• mixing bowls
• skillet or deep dutch oven pot
• measuring cups/spoons

Build Your Own Bulgogi Bowls

(gluten free)

Prep time: 15-40 minutes (depending on pre chopped veggies or not)

Cook time: ~20-30 minutes (depending on meat)

Yield: around 8 servings

Ingredients:

Meat mix (warm)

• 2 lbs. ground meat, we love pork or beef 
• 1 red onion, finely chopped 

 Bulgogi sauce

• ½ cup coconut aminos 
• ½ tbsp. -1 tbsp. gochujang spice or 1 heaping tsp. gochujang paste (you can use as much as you want but this stuff gets SPICY!)
• 2 tbsp. minced/chopped garlic cloves
• 1 tbsp. ground ginger or 2 heaping tsp. minced ginger 
• ½ tsp. garlic granules
• 2 heaping tsp. honey 
• 2 tbsp. toasted sesame seed oil 
• 1 tbsp. toasted sesame seeds 

Tangy sauce (cold)

• 3 large spoonfuls of mayo (avocado oil based is what we like!) 
• 1 tbsp. lime juice 
• 1 tsp. garlic granules
• 1-3 big pinches of gochujang spice or ¾ tsp. gochujang paste 
• Sea salt to taste 

Purple cabbage slaw (cold)

• ½ a head of purple cabbage, shredded (or 4 cups pre shredded)
• 1 tbsp. toasted sesame oil
• 1 tbsp. lime juice 
• 2 tsp. toasted sesame seeds 
• 1 tsp. sea salt
• A few big cracks of fresh ground black pepper

Quick pickled carrot salad (cold)

• 6 large or 8 regular sized carrots, peeled and shredded or julienned (about 3 cups shredded)
• ⅛ cup coconut aminos
• 2 tbsp. apple cider vinegar 
• ½ tsp. garlic granules 

Cucumber salad (cold)

• 2 cucumbers, peeled and sliced into half moons 
• 3 tbsp. coconut aminos
• 1 tbsp. toasted sesame oil
• 2 tsp. toasted sesame seeds 
• ½ tsp. garlic granules 

Korean spinach and baby bok choy (warm)

• 16 oz. Baby spinach 
• 3-4 large baby bok choy, cleaned and sliced thin
• ¼ cup coconut aminos 
• 3 tbsp. butter or avocado oil
• 1-2 tbsp. chopped garlic (depending on your love of garlic. I like 2 tbsp.)
• 1 tsp. garlic granules

Korean mushrooms (warm)

• 16 oz. cremini or bella mushrooms, sliced
• 16 oz. other kind of fun mushroom, like lions main, sliced or diced thin/small
  Korean mushroom sauce 
• ¼ cup coconut aminos 
• ½ tbsp.-1 tbsp. gochujang spice or 1 tsp. gochujang paste
• 1 tbsp. minced garlic
• 1 tbsp. ground ginger or 1 heaping tsp. minced ginger
• 2 tbsp. honey 
• 2 tbsp. toasted sesame seed oil 
• 1 tbsp. sesame seeds 

Additional add ons:

• Pho rice noodles (or any rice noodle you love)
• Rice
• Cauliflower rice
• Sliced avocado
• Shredded daikon radish
• A fried egg
• Sriracha
• Kimchee

How to Create this Recipe:

This is a build your own bowl so you can choose however many sides you want to go with this dish. I honestly love making them all so that the bowls have a wide variety throughout the time we're eating these as leftovers. I keep everything separate and reheat the warm stuff right before serving.

You'll save so much time if you buy what you can that is pre chopped/shredded. But if you can't find those, I like to put on an audible book or a favorite movie and relax into it while I chop all the veggies. I recommend getting the veggies chopped/shredded first. You can use an electric shredder/slicer, a mandoline or a hand peeler to do this. Place all the veggies into separate containers. Set the veggies to the side that are listed as warm dishes and then get to work on the sauces that go into each cold dish, adding the ingredients overtop of the veggies and tossing/mixing really well. Then let these sit while you move onto the heated/cooked items. I also suggest making the tangy sauce now as well, as all of these dishes taste even better after marinating!

I like to start with the meat mix, then the mushrooms, then the greens. You can cook these in whatever order makes sense to you. For the meat mix, add the chopped onion to a large dutch oven pot with avocado oil or butter (just enough to coat the pan) and saute until they become slightly translucent. Then, add in the ground meat of choice and cook over medium high heat until almost cooked through. While the meat is cooking, make your Bulgogi sauce (I also like to make my mushroom sauce now too as it is the same sauce) and then pour it over the meat and onions once the meat is almost cooked through. Stir regularly as the sauce will thicken and get a bit sticky as the meat and onions crisp up a bit and finish cooking. Once the sauce has thickened, and the meat thoroughly cooked through, remove the meat mixture and place it into a container.

Next, add a bit more avocado oil or butter to the same dutch oven pot. If there are bits left in the pot from the meat, don't worry, the moisture from the mushrooms will release these and add even more flavor to your mushroom dish. Add in the chopped mushrooms and saute/stir until they are reduced in size by about half and start to brown. While the mushrooms cook, make the mushroom sauce if you didn't already make it with the meat cooking stage. Pour the sauce over the mushrooms, stirring until fully coated. Then continue cooking until the mushrooms are cooked and browned a bit. The sauce should thicken as well. Then, remove the mushrooms and store in a container.

Finally, add more avocado or butter to the dutch oven pot and then add the chopped bok choy followed by the spinach. There's a lot of spinach at first so you may need to go in rounds if your dutch oven isn't big enough. But once the greens cook down, it is greatly reduced in volume. Once the greens are wilted, add in the seasonings, stir till combined and cook for another couple of minutes until satisfied. Then, remove from the pot and place into a container.

Now, if you're adding in a carb like the pho rice noodles. You could cook them while the mushrooms are going as they are super quick to make!

Then you're going to build your bowls! After you're done with your bowl, store the remaining dishes in the fridge to make leftover bowls for the next few days!