Sweet Potato Bibimbap Recipe

Sweet Potato BibimbapPhotos by Rikki Snyder

Bibimbap! Have you became aware of it? You will enjoy it!

What precisely is bibimbap? It’s a standard Korean meal which equates to “mixed rice” (bibi = combined, bap = rice). A range of sautéed, raw, and marinaded veggies are served on top of white rice with a raw or over-easy egg and chopped meat. I took the Make it Meatless method to this bibimbap by replacing roasted sweet potato pieces for the meat. Sweet potatoes for meat? Does that seem like a weird replacement? I ensure you, it just works! The sweet potatoes are filling, delicious, and include life to the meal.

Sweet Potato Bibimbap Ingredients
One of my preferred parts about this meal is just how much range enters into the bowl. You can choose your preferred veggies, and produce a mix of raw and prepared veggies with a delicious sauce. I opted for sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, marinaded cucumbers (I utilized store-bought, however I’ve connected to a recipe in the component list if you can’t discover them!), kimchi, and a gingery chili garlic sauce sprinkled over whatever.

Sweet Potato Bibimbap
These bowls are so delicious and pleasing that it took just a flash to understand they would be a staple in my family.


SweetPotato Bibimbap

Sweet Potato Bibimbap Recipe

A vegetarian variation of bibimbap made with roasted sweet potatoes. Inspired by Bon Appetit’s Bibimbap At Home.

  • PrepTime: 15 minutes
  • CookTime: 1 hour
  • TotalTime: 1 hour 15 minutes
  • Yield: 4 portions


For the Sauce:

  • 1/2 cup low-sodium soy sauce
  • 2 green onions, very finely sliced
  • 1 clove garlic, minced
  • 2 tsp garlic chili sauce
  • 1 tsp fresh grated ginger
  • 1 tablespoon rice vinegar

For the Mushrooms:

  • 1 tablespoon light sesame oil (or any other neutral-flavored oil with a high smoke point)
  • 6 oz shiitake mushrooms, very finely sliced (dispose of stems)
  • 1 tablespoon sauce

For the Fried Eggs:

  • 1 tablespoon light sesame oil (or any other neutral-flavored oil with a high smoke point)
  • 4 eggs

For the Bowl:

  • 4 cups prepared wild rice
  • 1 big roasted sweet potato, sliced
  • sesame seeds
  • kimchi
  • grated carrots
  • marinaded cucumbers
  • mung bean sprouts


ToPrepare the Sauce:

  1. Whisk all of the components for the sauce together in a little bowl. Set aside.

ToCook the Mushrooms:

  1. Heat the oil in a big frying pan over medium-high heat. Add the mushrooms and cook till the liquid is launched and after that vaporized, about 5 minutes, stirring typically.
  2. Stir in 1 tablespoon of the ready sauce and cook about 1 minute more, till taken in. Transfer the mushrooms to a bowl and eliminate the pan.

ToFry the Eggs:

  1. Heat the oil over medium heat in the exact same frying pan you prepared the mushrooms in.
  2. Once the oil is heated up, break the eggs into the pan. (There ought to be space for all 4 if your frying pan is big enough; if not, prepare them in batches.) Let the eggs prepare till set, then eliminate from heat. (You can turn the eggs and prepare them on both sides if you’re not a runny yolk fan!)

ToAssemble the Bowls:

  1. Divide the rice into 4 bowls.
  2. Top the rice with sweet potato pieces, mushrooms, and one egg. Let everybody include the staying components to their preference; serve with sauce.


Roast the sweet potato at 400 ° F for 40–60 minutes, till tender.

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