Harissa-Espresso Bibimbap

Harissa-Espresso Bibimbap


Soy Sauce

  • 1/2 Tbsp J. Olive Co. Harissa Olive oil

  • 1 Tbsp J. Olive Co. Espresso Vinegar

  • 1 Tbsp soy sauce or tamari (a gluten-free soy sauce sub)

Bowl Ingredients

  • rice or rice noodles, quinoa or spaghetti squash

  • 1 1/2 cups sliced mushrooms – any kind

  • 1/2 cup Julienned Carrot Strips

  • 2 big handfuls pdf baby spinach/kale/collards/cabbage

  • a handful of snow peas

  • sliced cucumber

  • leftover meat or fried egg on top (or chickpeas or edamame – I actually used edamame noodles pictured here)


  1. Add 1 Tbsp of Harissa Olive Oil a to large pan. Medium heat.

  2. Add carrots, mushrooms and snow peas to the oil pan. Season with a sprinkle of garlic powder and kosher salt to taste. Saute for 4-5 minutes.

  3. Add 2 Tbsp of water to veggie pan to help soften veggies.

  4. After the water evaporates a little, add the leafy greens. Let wilt down. Done with veggies.

  5. Assemble your bowl. I sliced cucumbers, used some leftover edamame noodles and rice, cooked a sunny-side-up egg.

  6. Mix the sauce and drizzle on top of the bowl

Recipe courtesy of Clean Kitchen.