1Rinse bulgur wheat under cold water. Combine bulgur with vegetable broth or water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes or until liquid is absorbed and bulgur is tender. Fluff with a fork.

2While bulgur cooks, prepare the kimchi by draining any excess liquid and chopping it into bite-sized pieces if necessary. Julienne the cucumber and carrots, and dice the avocado.

3In a small bowl, whisk together the gochujang, rice vinegar, toasted sesame oil, honey or maple syrup, soy sauce, grated fresh ginger, minced garlic, and lime juice until well combined. This is your gochujang dressing.

4Divide the cooked bulgur evenly among four serving bowls.

5Artfully arrange the prepared kimchi, julienned cucumber, julienned carrots, cooked edamame, and diced avocado over the bulgur in each bowl.

6Generously drizzle the gochujang dressing over the contents of each bowl.

7Garnish each bowl with a sprinkle of chopped scallions and toasted sesame seeds.

8Serve immediately and enjoy the vibrant flavors and textures of your power bowl.