Korean-Inspired Breakfast Bowls from The New Whole30 - The Whole30® Program

Ingredients

• ¼ cup coconut aminos
• ¼ cup water
• 3 tbsp unseasoned rice vinegar
• 3 tbsp toasted sesame oil
• 1 tbsp fresh orange juice
• 2 tsp red pepper flakes
• 1 (14-oz) block super-firm tofu (drained, pressed, and diced (see Tip))
• 1 tbsp extra-virgin olive oil
• 1 tbsp coconut aminos
• 1 tbsp arrowroot powder
• 1 tsp sesame seeds
• 3 tbsp extra-virgin olive oil
• 2 garlic cloves (minced)
• 1 (5-oz) container fresh shiitake mushrooms ((stems trimmed and caps thinly sliced))
• ¼ tsp salt
• ¼ tsp black pepper
• 1 (10-oz) package of butternut squash noodles or sweet potato noodles
• 1 (5-oz) package baby spinach
• 1 cup Plant-Based Whole30-compatible kimchi
• 1 tsp black sesame seeds