Servings: 4 people
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.
Ingredients
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
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.
Nutrition
Serving: 1of 4, Calories: 541kcal, Carbohydrates: 96g, Protein: 21g, Fat: 13g, Fiber: 12g, Sugar: 15g