Vegetarian Bibimbap with Roasted Sweet Potatoes

Name: Vegetarian Bibimbap with Roasted Sweet Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 people
Ingredients: 2/3 cup liquid aminos; 2 Tbsp sesame oil; 2 Tbsp rice vinegar; 3 green onions; 2 cloves garlic; 1 Tbsp Sriracha; 1 Tbsp pure maple syrup; 1 large sweet potato; 4 large eggs; 4 to 6 cups brown rice or white rice; 6 oz Shiitake mushrooms; kimchi; 2 cups grated carrot; bean sprouts; 1 Tbsp sesame seeds; pickled cucumbers

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
4 people
Calories
541 kcal
Cuisine
American

Vegetarian Bibimbap with Roasted Sweet Potatoes

Tyler Espinosa

Report

A vegetarian version of Bibimbap, a classic Korean dish. The mushrooms and sweet potatoes are everything in these bowls.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

For the Sauce:

2/3 cup liquid aminos soy sauce or coconut aminos
2 Tbsp sesame oil
2 Tbsp rice vinegar
3 green onions chopped
2 cloves garlic minced
1 Tbsp Sriracha
1 Tbsp pure maple syrup or coconut sugar

For the Bibimbap Bowls:

1 large sweet potato roasted and sliced
4 large eggs cooked by method of choice
4 to 6 cups brown rice or white rice cooked
6 oz Shiitake mushrooms
kimchi
2 cups grated carrot
bean sprouts
1 Tbsp sesame seeds
pickled cucumbers

Add to Shopping List

Instructions

Prepare the sauce by stirring everything together in a small bowl. Set the sauce aside until you're ready to use it.
Roast the sweet potato at 400 degrees F for 60 to 90 minutes, until soft when poked with a fork. Once cool enough to handle, slice the sweet potato into rounds.
Add 2 tablespoons of the sauce and 1 tablespoon olive oil or avocado oil to a skillet and heat to medium-high. Add the shiitake mushrooms and saute, stirring occasionally, until mushrooms have softened and begin to caramelize, about 5 to 8 minutes.
Cook the rice according to package instructions - you'll want 4 cups of cooked rice (about 1.5 cups dry) if serving 4 people.
Cook the eggs using your favorite method.
Compile the Bibimbap Bowls by adding cooked rice to 4 bowls. Top with roasted sweet potato rounds, sauteed shiitake mushrooms, cooked eggs, kimchi, pickled cucumbers, and sprouts. Drizzle desired amount of sauce over each bowl and serve with sesame seeds.