This bibimbap is a California spin on a Korean staple. I’ve lightened things up by replacing the traditional beef with tofu, included kimchi for its probiotic benefits and added a salad featuring heart-healthy California Avocados. I’ve used tamari or coconut aminos to make this gluten free, but if you don’t need to eat gluten free, you can use low-sodium soy sauce.
![](https://californiaavocado.com/wp-content/uploads/2020/10/California-Avocado-Neapolitan-Pizza-1-8-20-1-278x208.jpg)