Korean Inspired Vegan Bibimbap Bowl

There’s something absolutely magical about a bowl of Korean Inspired Vegan Bibimbap Bowl. I remember the first time I stumbled upon this dish at a bustling Korean market. The vibrant colors and enticing aromas lured me in, and I couldn’t resist the urge to try it. Each component, from the roasted sweet potatoes to the marinated vegetables, works together to create a harmonious blend of flavors and textures. As I took my first bite, I was transported to a world of savory delight, and I knew I had to recreate it at home.

This dish is not only beautiful but also incredibly customizable, which makes it perfect for gatherings or a cozy night in. Imagine sitting around the table with friends, each person assembling their own bowl and choosing their favorite toppings. It’s more than just a meal; it’s an experience that brings people together. Whether you’re a seasoned vegan or just dipping your toes into plant-based cuisine, this Korean Inspired Vegan Bibimbap Bowl is sure to impress. I can’t wait for you to try it!

Korean Inspired Vegan Bibimbap Bowl Ingredients

Creating the perfect Korean Inspired Vegan Bibimbap Bowl starts with selecting the right ingredients. Each one plays a vital role in building flavors and textures that complement each other beautifully. From the sweetness of the sweet potatoes to the crunch of the romaine lettuce, these ingredients are not just chosen randomly—they work together to create a balanced and satisfying meal.

• 1 package, 8 ounces Sweet Earth Korean BBQ-Style Chik’n: This plant-based protein adds a deliciously savory flavor that mimics traditional Korean BBQ, making it a perfect centerpiece for the bowl.
• 3 Korean sweet potatoes, scrubbed and sliced into 1/3″ medallions: Sweet, nutritious, and vibrantly colored, they bring sweetness and a lovely texture.
• 4 tbsps extra virgin olive oil: Used for roasting and sautéing, this oil enhances the flavors of the vegetables.
• 1 pinch salt: Essential for bringing out the flavors in each ingredient.
• 1 burdock root, peeled and shredded: A unique flavor that adds depth and is rich in nutrients.
• 2 carrots, peeled and shredded: They add color and crunch, balancing the textures in the bowl.
• 2 tbsps soy sauce: This umami-packed sauce enhances the flavors of the vegetables.
• 2 tbsps rice vinegar: It adds a tangy kick that brightens the dish up.
• 2 tbsps water: Used to help in combining the sauces.
• 2 tsp toasted sesame oil: A finishing touch that gives a nutty richness.
• 2 tsp agave: A hint of sweetness that balances the savory components.
• 2 cups of cooked white rice or brown rice: The base of the bowl, providing a hearty foundation.
• 4-8 large romaine lettuce leaves: They serve as the bowl and add a refreshing crunch.
• Vegan Gochujang or vegan bibimbap sauce, for serving: The star of the show is the sauce that ties everything together.
• vegan kimchi, for serving: A traditional accompaniment that adds spice and depth.
• 2 tbsps toasted sesame seeds, mixed colors: These add crunch and a decorative touch.
• 1 sheet of toasted nori, shredded into small pieces: It introduces a hint of umami.
• 2 scallions, green parts only: A fresh garnish that adds a pop of color and flavor.

How to Make Korean Inspired Vegan Bibimbap Bowl

Making your own Korean Inspired Vegan Bibimbap Bowl is a delightful process that lets you savor each component as it comes together. Follow these simple steps to create a visually stunning and mouthwatering dish.

1. Preheat the oven to 375°. This temperature is perfect for roasting the sweet potatoes until they are tender and caramelized.
2. Toss the sliced sweet potatoes in 2 tablespoons of extra virgin olive oil and a pinch of salt. Spread them evenly onto a baking sheet. Roasting brings out their natural sweetness and enhances the flavor.
3. Roast for 30 to 40 minutes. Check for tenderness by piercing a piece with a fork—it should be soft and slightly golden.
4. While the sweet potatoes are roasting, bring 5 cups of water to a boil in a pot. This will be used to cook the burdock root.
5. Add the shredded burdock root to the boiling water and cook for 5 minutes. This will soften it while preserving its unique flavor.
6. Drain the burdock root in a colander and add it to a mixing bowl with the shredded carrots. These two will create a beautiful contrast in color and texture.
7. In a separate mixing bowl, combine the soy sauce, rice vinegar, water, toasted sesame oil, and agave. Whisk them together with a fork until blended well. This dressing will marinate your vegetables.
8. Pour the sauce over the shredded vegetables in the mixing bowl. Make sure to coat them well and set aside to marinate for at least 10 minutes.
9. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the Sweet Earth Korean BBQ-Style Chik’n. Cook for about 7 minutes, stirring occasionally until it’s heated through and slightly browned on the edges.
10. To assemble the bowl, place 1-2 halved romaine leaves into a bowl as the base. Fill it with a scoop of rice, followed by the roasted sweet potatoes, marinated carrots and burdock root, and the cooked Chik’n.
11. Finish off your Korean Inspired Vegan Bibimbap Bowl with generous toppings of bibimbap sauce, toasted sesame seeds, shredded nori, and sliced scallions. Serve immediately and enjoy!

How to Switch It Up

If you’re looking to get creative with your Korean Inspired Vegan Bibimbap Bowl, here are some fantastic ideas to switch things up!

• Ingredient Variations: Feel free to swap the sweet potatoes with other roasted vegetables like butternut squash or bell peppers. Each ingredient brings a unique flavor.
• Add Protein: If you’re not strictly vegan, consider adding a soft boiled egg or tofu for extra protein. They complement the dish beautifully.
• Spice Level: Want a kick? Mix in some chili paste or sliced jalapeños to your sauce for a spicier version of the Korean Inspired Vegan Bibimbap Bowl.
• Fresh Herbs: Garnishing with fresh herbs like cilantro or mint can add a refreshing twist that brightens the overall flavor.
• Seasonal Ingredients: Use seasonal vegetables for a unique spin each time you make this dish. In summer, add zucchini or corn; in fall, try brussels sprouts.
• Flavorful Sauces: Experiment with different sauces like tahini or peanut sauce for a different flavor profile. They can add richness and depth.

Serving Options for Korean Inspired Vegan Bibimbap Bowl

When it comes to serving your Korean Inspired Vegan Bibimbap Bowl, consider these delightful options:

• Lunch or Dinner: This bowl can be easily enjoyed for lunch or dinner, making it a versatile meal option.
• Family Gatherings: It’s a great choice for family gatherings where everyone can customize their bowl with their favorite toppings.
• Meal Prep: Prepare the components in advance for a quick and healthy meal during the week. Store the ingredients separately to keep them fresh.
• Picnic Friendly: Pack the ingredients separately for a picnic. Assemble your bowl on-site for a fresh experience outdoors.
• Seasonal Pairing: In winter, serve it warm, and in summer, try it chilled for a refreshing take. Consider adding seasonal sides like kimchi or pickled vegetables.
• Garnishes: Don’t forget to sprinkle additional toasted sesame seeds or fresh herbs on top for extra flavor and presentation.

FAQ

Conclusion

The Korean Inspired Vegan Bibimbap Bowl truly stands out as a delightful, nutritious, and customizable meal that brings a slice of Korean cuisine to your table. Each ingredient adds its own unique flavor and texture, making it a dish that is both satisfying and fun to create. I encourage you to gather your favorite ingredients and try making this dish. You’ll be amazed at how simple yet rewarding it is to put together!

Korean Inspired Vegan Bibimbap Bowl

The ultimate comfort food, this Korean Inspired Vegan Bibimbap Bowl is packed with vibrant vegetables and savory flavors. Each bite is a delightful mix of textures, making it an easy weeknight dinner you won't forget. Try it tonight for a nourishing meal that satisfies your cravings!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 package Sweet Earth Korean BBQ-Style Chik'n
• 3 Korean sweet potatoes scrubbed and sliced into 1/3" medallions
• 4 tbsps extra virgin olive oil
• 1 pinch salt
• 1 burdock root peeled and shredded
• 2 carrots peeled and shredded
• 2 tbsps soy sauce
• 2 tbsps rice vinegar
• 2 tbsps water
• 2 tsps toasted sesame oil
• 2 tsps agave
• 2 cups cooked white or brown rice
• 4-8 large romaine lettuce leaves
• Vegan Gochujang or vegan bibimbap sauce for serving
• vegan kimchi for serving
• 2 tbsps toasted sesame seeds mixed colors
• 1 sheet toasted nori shredded into small pieces
• 2 scallions green parts only

Equipment

• Large Pot
• Blender
• Skillet
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat the oven to 375°.
2. Toss the sweet potatoes in 2 tablespoons of oil, and spread evenly onto a baking sheet. Roast for 30-40 minutes, or until tender.
3. 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.
4. 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.
5. 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.
6. 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.

Notes

• Storage: To store leftovers, place them in an airtight container in the fridge for up to three days. Reheat gently in the microwave for the best texture.
• Freezing: You can freeze components separately. Cooked rice and veggies can be stored for up to three months.
• Pairing: Serve with a side of vegan kimchi or a light salad for a complete meal.
• Ingredient Swap: Feel free to replace the Sweet Earth Chik'n with any plant-based protein of your choice.
• Serving Fresh: For the best experience, assemble your bowl just before serving.

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