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Get ready to be wowed by the flavor, texture, and color in this vegan Bibimbap Bowl! My take on a classic Korean Bibimbap includes a savory carrot and burdock root salad, roasted Asian sweet potatoes, fluffy white rice, and meaty marinated vegan “chicken”. Top it off with spicy gochujang sauce, kimchi, and sesame seeds for the ultimate bowl!
Inspired Bibimbap Bowl
I’m always in the mood for this delicious, colorful, and nutritious vegan Bibimbap bowl. While bibimbap comes in many variations, being that I’ve only ever had Korean Bibimbap at one restaurant––New York city’s incredible Hangawi––I feel a bit more comfortable saying that this bowl is inspired by bibimbap. Classic Korean bibimbap is a hot entree made with an assortment of sautéed vegetables, meat or mushrooms, kimchi, spicy red chili paste called gochujang, and soy sauce. Every bite is wildly satisfying!
For my take on bibimbap, I created a succulent carrot and burdock root salad, and served it with roasted sweet potatoes, rice, and vegan marinated chicken. For the chicken I used Sweet Earth Shredded Korean Style BBQ Mindful Chik’n. It’s my favorite of their vegan chik’n because it’s both sweet and spicy, and has the perfect tender yet meaty texture. While this blog post isn’t sponsored, I did create this recipe in 2020 as part of a sponsored post for Instagram. I just love this recipe so much, I had to share it here on the blog!
Must Love Korean Sweet Potatoes
What’s the difference between American sweet potatoes and Korean Sweet Potatoes (aka Asian sweet potatoes, Japanese sweet potatoes, and Caribbean sweet potatoes)? A Korean sweet potato has a brownish, almost purple skin with white/yellow flesh. They are also denser and sweeter than an American sweet potato. American sweet potatoes have orange flesh and are less starchy. The high water content in American sweet potatoes makes them great for baking, burgers, and salads.
How does a Korean Sweet Potato Taste?
You can use either sweet potato for this recipe, but I especially love Korean sweet potatoes. While they aren’t as high in beta-carotene, Korean sweet potatoes are a good source of magnesium and fiber. Korean sweet potatoes have a drier texture. When cooked, it tastes very sweet with a creamy and soft texture. The sweetness makes them perfect for desserts and savory dishes in Korean cuisine due to their chestnut-like natural flavor. Its sweet flavor is an excellent companion to the Korean BBQ flavors in this Bibimbap bowl.
Burdock Root Benefits
Native to Northern Asia and Europe, though it grows in the United States, burdock root is used in not just foods, but also medicines, so it has excellent additive benefits. It is a powerhouse veggie that provides energy, protein and fiber.
Burdock root has a crunchy texture but is naturally sweet. The root also has a natural/earthy flavor but can have a nutty flavor that pairs well with rice or potatoes. It’s popular in Asian dishes, which goes nicely in stir-fries, this Bibimbap bowl, and soups. Burdock root can also be peeled, sliced, and eaten raw!
Burdock root is a versatile herb and easy to prepare. Simply cut the top and bottom of the root to reveal the white inside and chop it into thin rounds, small cubes, or matchsticks. Once it’s been cut and exposed to the air, it will turn brown, so it’s best to put them in a bowl of water with a drop or two of vinegar.
Bibimbap Bowl for Meal Prep
This great recipe is a fun and easy meal to make, as easy as 1, 2, 3! The flavors of these ingredients will have your taste buds dancing. This bibimbap bowl is perfect for meal prep because all of the ingredients will stay fresh in the fridge all week. The carrot and burdock salad will get better and better as it marinates.
Try these other knockout vegan bowls next:
- Vegan Burrito Bowl | Better-Than-Chipotle
- Savory Steel Cut Oats Bowl
- Winter Burrito Bowl
- Maple Mustard Tempeh Bowl
Vegan Bibimbap Bowl
Ingredients
- 1 package, 8 ounces SWEET EARTH Korean BBQ-Style Chik'n
- 3 Korean sweet potatoes, scrubbed and sliced into 1/3" medallions
- 4 tbsp extra virgin olive oil
- 1 pinch of salt
- 1 burdock root, peeled and shredded
- 2 carrots, peeled and shredded
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp water
- 2 tsp toasted sesame oil
- 2 tsp agave
- 2 cups of cooked white rice or brown rice
- 4-8 large romaine lettuce leaves
- Vegan Gochujang or vegan bibimbap sauce , for serving
- vegan kimchi, for serving
- 2 tbsp toasted sesame seeds, mixed colors
- 1 sheet of toasted nori, shredded into small pieces
- 2 scallions, green parts only
Instructions
Roast the sweet potatoes
- Preheat oven to 375°.
- Toss the sweet potatoes in 2 tablespoons of oil, and spread evenly onto a baking sheet. Roast for 30-40 minutes, or until tender.
Make the Carrot & Burdock Salad
- Bring 5 cups of water to a boil in a pot. Add the shredded burdock root, and cook for 5 minutes. Drain in a colander, then add the burdock to a mixing bowl with the shredded carrots.
- In a separate mixing bowl, combine the soy sauce, rice vinegar, water, sesame oil, and agave. Use a fork to whisk until blended well. Pour the sauce over the shredded vegetables. Set aside to marinate.
- Heat 2 tablespoons of oil in a skillet on medium high heat. Add the Sweet Earth Korean-style BBQ Mindful Chik'n, and cook for about 7 minutes, stirring occasionally. The chik'n should be hot, and browning slightly on the edges.
- To make the bowl, place 1-2 halved romaine leaves into a bowl. Fill the bowl with a scoop of rice, the roasted sweet potatoes, the marinated carrots and burdock, and the Korean-style BBQ Mindful Chik'n. Top with the bibimbap sauce, sesame seeds, nori, and scallions.
