Vegetarian Bibimbap with Roasted Sweet Potatoes
A vegetarian version of Bibimbap, a classic Korean dish. The mushrooms and sweet potatoes are everything in these bowls.
Prep Time20 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Lifestyle
Cuisine: American
Servings: 4 people
Calories: 541kcal
Author: Julia
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
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.
Serving: 1of 4 | Calories: 541kcal | Carbohydrates: 96g | Protein: 21g | Fat: 13g | Fiber: 12g | Sugar: 15g