Recipe courtesy of Julie Hasson and Native Bowl, LLC

Native Bowl's Couch Bowl

  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: Sauce makes 1 cup, enough for 4 bowls
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1/2 cup Korean hot pepper paste

2 cloves garlic, minced

2 teaspoons toasted sesame seeds

1/4 cup agave nectar

2 teaspoons toasted sesame oil

1/2 cup water

Couch Bowl:

5 cups steamed rice

1 pound extra-firm tofu, sauteed

4 ounces fresh baby spinach

2 carrots, shredded

8 scallions, sliced

1/4 cup toasted sesame seeds


  1. For the sauce: In a small bowl, mix together the red pepper paste, garlic, sesame seeds, agave, and sesame oil. Add water and stir until smooth. 
  2. To make the "Couch Bowl": Layer the steamed rice evenly in 4 bowls. Drizzle with the red pepper paste sauce. Top with sauteed tofu and a handful spinach leaves. Sprinkle with shredded carrots and a spoonful of sliced scallions. Drizzle with a little more sauce, and a sprinkle of toasted sesame seeds. Serve the extra sauce on the side.
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