Spring Scoop

Vegetarian* Chik’n Bibimbop


  • 1 piece Molly's Kitchen® Vegetarian* Breaded Chik'n Patty
  • 1 pouch Chef's Line® Portioned Cilantro Lime Riced Cauliflower
  • 1 oz. Tetsujin Yellow Pickled Daikon Radish, sliced
  • 1 oz. Nasoya Vegan Gluten Free Kimchi
  • 2 oz. Cross Valley Farms® Shredded Curly Kale
  • 1/2 oz. Monarch® Toasted Sesame Ginger Dressing
  • 1/2 piece Monarch Sesame Seeds
  • 1 piece Cross Valley Farms Radish, thinly sliced
  • 2 pieces Cross Valley Farms Scallion, julienned
  • 1/2 tsp. Cross Valley Farms Avocado, peeled and sliced
  • 1 pinch D'Alessandro Chili Pepper Threads
  • 2 bursts Rykoff Sexton® Non-GMO Canola Pan Spray
  • 1 ea. Glenview Farms® Cage Free Brown Shell Eggs
  • 1/4 oz. Huy Fong Sriracha Chili Sauce


  1. Prepare riced cauliflower according to package directions, then portion into serving dish.
  2. Place sliced daikon radish and kimchi atop cauliflower. 
  3. Lightly toss kale with dressing and place atop cauliflower, sprinkle with sesame seeds.
  4. Place radish and scallion atop cauliflower. 
  5. Deep-fry Chik'n Patty according to package directions, slice and lay atop cauliflower.
  6. Fry an egg over medium high heat in a pan sprayed with pan spray, lay atop cauliflower. 
  7. Garnish with chili threads and a drizzle of Sriracha.

 Serves 1

 Recipe by Chef Laura Vaughn, Brands Chef, Rosemont, IL