• In a small bowl, whisk together the chili oil, garlic, ginger, soy sauce and honey. Set aside.
  2 teaspoons chili oil, 3 cloves garlic, 1 tablespoon minced fresh ginger, ¼ cup low sodium soy sauce or tamari, 1 teaspoon honey
• Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, add in the mushrooms and cook for 3-4 minutes until browned and releasing moisture. Add the vinegar, scrapping up any bits on the bottom.

  Remove the mushrooms from the pan and set aside.
  1 tablespoon olive oil, 2 cups sliced mushrooms, 2 teaspoons rice wine vinegar
• Lightly spritz the skillet with non-stick cooking spray or olive oil spray. Add the sliced garlic stir for 30 seconds. Add the chopped spinach. Cook, stirring constantly, just until the spinach is wilted, remove and set aside.
  2 cloves garlic, 5 ounces chopped fresh spinach
• Add the ingredients from step 1 and the lentils to the skillet, still over medium-high heat. Bring to a simmer and cook for 2-3 minutes until the sauce is incorporated into the lentils (they will still be saucy).
  2 cups cooked black lentils

Assembling the bowls

• Evenly divide between four bowls: the cauliflower rice, broccoli, cucumber, green onion, carrot, kimchi, mushroom, spinach, and lentil mixture. Sprinkle with sesame seeds and serve.
  2 cups cooked cauliflower rice, 2 cups steamed broccoli, 2 Persian cucumbers, 2 green onions, 2 carrots, ½ cup kimchi, 2 teaspoons toasted sesame seeds