Hey everyone! Here’s the recipe for my Longevity Kimbap! 2 cups brown rice (uncooked) 1 large sweet potato, mashed 2 tbsp gochujang 2 tbsp fruit vinegar 1 tsp maple syrup 8 ounces super firm tofu, cut into batons 1/2 cup pickled radish 1 cup julienned purple cabbage 1 cup julienned carrots 1 cup boiled spinach 1 cup steamed eggplant 1 tsp garlic powder 1 tbsp low sodium soy sauce 8 sheets roasted nori Preheat oven to 475° F. Cook your rice and through your sweet potato in the oven. While rice is cooking, mix together gochujang, 1 tbsp vinegar, maple syrup, and 1 tbsp water. Add half this sauce to your tofu until well coated. Spread your tofu out on a baking sheet and place in the oven for about 25 minutes, until crispy on the outside. Remove and set aside. Steam your eggplant and add garlic powder, soy sauce and remaining fruit vinegar. Remove baked potato from oven, mash it up. Get everything ready for assembly. Add 1/4 of your cooked brown rice to about 80% of your standard nori sheet. Then, take a second piece of nori and fold it so that it’ll cover JUST the rice. Then add your filling ingredients like in the video (keep same colors together if you can!). Roll it up, cut into pieces, add a little more sauce, enjoy! Each roll has 20 grams of protein, 7 grams of fiber! :) #longevityrecipe #koreanfood #running #marathonrunning