5.0 from 3 votes
Vegetarian Sweet Potato Bibimbap
A vegetarian version of bibimbap made with roasted sweet potatoes. Inspired by Bon Appetit's Bibimbap At Home.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 438 kcal
Course:
Main Course
Cuisine:
Asian , American
Ingredients
For the Sauce:
- ½ cup low-sodium soy sauce
- 2 green onions thinly sliced
- 1 clove garlic minced
- 2 tsp garlic chili sauce
- 1 tsp fresh grated ginger
- 1 tbsp rice vinegar
For the Mushrooms:
- 1 tbsp light sesame oil or any other neutral-flavored oil with a high smoke point
- 6 oz Shiitake mushrooms thinly sliced (discard stems)
- 1 tbsp sauce
For the Fried Eggs:
- 1 tbsp light sesame oil or any other neutral-flavored oil with a high smoke point
- 4 eggs
For the Bowl:
- 4 cups cooked brown rice
- 1 large roasted sweet potato sliced
- sesame seeds
- kimchi
- grated carrots
- pickled cucumbers
- mung bean sprouts
Instructions
To Prepare the Sauce:
- Whisk all of the ingredients for the sauce together in a small bowl. Set aside.
Cup of Yum
To Cook the Mushrooms:
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook until the liquid is released and then evaporated, about 5 minutes, stirring often.
- Stir in 1 tablespoon of the prepared sauce and cook about 1 minute more, until absorbed. Transfer the mushrooms to a bowl and wipe out the pan.
To Fry the Eggs:
- Heat the oil over medium heat in the same skillet you cooked the mushrooms in.
- Once the oil is heated, crack the eggs into the pan. (There should be room for all 4 if your skillet is large enough; if not, cook them in batches.) Let the eggs cook until set, then remove from heat. (You can flip the eggs and cook them on both sides if you're not a runny yolk fan!)
To Assemble the Bowls:
- Divide the rice into 4 bowls.
- Top the rice with sweet potato slices, mushrooms, and one egg. Let everyone add the remaining ingredients to their liking; serve with sauce.
Notes
- Roast the sweet potato at 400°F for 40–60 minutes, until tender.
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
66g
(22%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
1286mg
(54%)
Potassium
614mg
(18%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
8313IU
(166%)
Vitamin C
3mg
(3%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 438
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 1286mg | 54% |
| Potassium | 614mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 8313IU | 166% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.