Colorful, delicious, and nutritious vegan bibimbap bowl made with roasted sweet potatoes, a carrot & burdock salad, and tender marinated vegan chik'n. Perfect for meal prep and all ages.
Servings: 4
Ingredients
1package8 ounces SWEET EARTH Korean BBQ-Style Chik'n
3Korean sweet potatoesscrubbed and sliced into 1/3" medallions
4tbspextra virgin olive oil
1pinchof salt
1burdock rootpeeled and shredded
2carrotspeeled and shredded
2tbspsoy sauce
2tbsprice vinegar
2tbspwater
2tsptoasted sesame oil
2tspagave
2cupsof cooked white rice or brown rice
4-8large romaine lettuce leaves
Vegan Gochujang or vegan bibimbap sauce for serving
vegan kimchifor serving
2tbsptoasted sesame seedsmixed colors
1sheet of toasted norishredded into small pieces
2scallionsgreen 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.