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Meatless Vegetarian Sweet Potato Bibimbap Recipe from Oh My Veggies
Photos by Rikki Snyder
Bibimbap! Have you heard of it? You will love it!
What exactly is bibimbap? It’s a traditional Korean dish which translates to “mixed rice” (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless approach to this bibimbap by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it simply works! The sweet potatoes are filling, flavorful, and add life to the meal.
One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything.
These bowls are so flavorful and satisfying that it took only a split second to realize they would be a staple in my household.
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Sweet Potato Bibimbap
A vegetarian version of bibimbap made with roasted sweet potatoes. Inspired by Bon Appetit’s Bibimbap At Home.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4 servings
Ingredients
For the Sauce:
1/2 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.
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.
About Julia Mueller
Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. A Lake Tahoe native, Julia loves to play outdoors, and enjoys developing recipes that are nutrient-dense and approachable to make any night of the week.
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