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Sweet Potato Bibimbap

Sweet Potato Bibimbap Recipe

Sweet Potato BibimbapPhotos 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.

Sweet Potato Bibimbap Ingredients
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.

Sweet Potato Bibimbap
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

Sweet Potato Bibimbap Recipe

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 teaspoons garlic chili sauce
  • 1 teaspoon 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 ounces shiitake mushrooms, thinly sliced (discard 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 cooked brown rice
  • 1 large roasted sweet potato, sliced
  • Sesame seeds
  • Kimchi
  • Grated Carrots
  • Pickled Cucumbers
  • Mung bean sprouts

Instructions

To Prepare the Sauce:

  1. Whisk all of the ingredients for the sauce together in a small bowl. Set aside.

To Cook the Mushrooms:

  1. 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:

  1. 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:

  1. 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 400ºF for 40-60 minutes, until tender.

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21 Comments

  • Reply
    Melissa @ Nourish By Melissa
    March 26, 2014 at 9:55 am

    I’ve only had bibimbap once but I remember it being extremely good! I also adore sweet potatoes so I’m sure I’ll love this variation 🙂

    • Reply
      Julia Mueller
      March 26, 2014 at 10:29 am

      There’s something about a bowl full of sauteed veggies over rice that really does the body good 🙂 The sweet potato adds so much character to the meal – hope you try it!

  • Reply
    Kare Troughton
    March 26, 2014 at 10:02 am

    This looks SO good! Where oh where has bibimbap been in my life?! I need to try this immediately!

    • Reply
      Julia Mueller
      March 26, 2014 at 10:31 am

      YES, you’ll love it, Kare!! Now that I’ve bibimbaped, it’s pretty much all I want to do for dinner. Cheers to many, many bibimbaps to come 😉

  • Reply
    Daniela @ FoodrecipesHQ
    March 26, 2014 at 12:28 pm

    I had my first bibimbap yesterday evening! I am so glad you shared this recipe, I liked it very much and wanted to make it at home. Sweet potato makes it even more nutritious!

    • Reply
      Julia Mueller
      March 26, 2014 at 1:07 pm

      Awesome! Welcome to the wonderful world of bibimbap! It’s definitely a cinch to make and the sweet potato version is delicious! 😀

  • Reply
    Lindsey @ American Heritage Cooking
    March 26, 2014 at 12:59 pm

    Is it bad that I kind of want to make it purely because of the name? How can a dish with a name that will make you giggle, not be delicious?! Beautiful photos too!

    • Reply
      Julia Mueller
      March 26, 2014 at 1:08 pm

      Haha! I was intrigued by the name, too. I’m still not entirely sure I know how to pronounce it correctly, but I certainly have fun with both the name and the eating it part.

  • Reply
    Cara's Healthy Cravings
    March 26, 2014 at 2:16 pm

    I live for bibimbap! Really, I could eat it everyday…I think I did when I lived in Korea.
    And don’t worry, the pronunciation is phonetic, so you are right on track! 🙂

    I have yet to try sweet potato in my many variations, but one can never go wrong with sweet potato.
    One of my fav variations is mixed mushroom bibimbap…A whole bunch of fun mushrooms sautéed, and of course topped with the requisite fried egg.

    • Reply
      Julia Mueller
      March 26, 2014 at 9:27 pm

      Ooh I can see a mushroom medley being amazing in bibimbap. I’ll have to try that idea! Let me know how you end up liking the sweet potato version 🙂

  • Reply
    Cara's Healthy Cravings
    March 26, 2014 at 2:16 pm

    I live for bibimbap! Really, I could eat it everyday…I think I did when I lived in Korea.
    And don’t worry, the pronunciation is phonetic, so you are right on track! 🙂

    I have yet to try sweet potato in my many variations, but one can never go wrong with sweet potato.
    One of my fav variations is mixed mushroom bibimbap…A whole bunch of fun mushrooms sautéed, and of course topped with the requisite fried egg.

  • Reply
    Judit & Corina @Wine Dine Daily
    March 26, 2014 at 5:40 pm

    Beautiful photos Julia! Thanks to you, we are intrigued as well with this delicious Bibimbap! Love all the ingredients and together looks like a very flavorful dish or Bibimbap… 🙂

    • Reply
      Julia Mueller
      March 26, 2014 at 9:28 pm

      So glad you ladies like the recipe. Thanks for the thoughtful compliment on the photos, but I actually didn’t take them – Rikki Snyder did. She’s an amazing and talented photographer, indeed! Hope you try the bibimbap and thanks so much for your feedback!

  • Reply
    [email protected] Beard and Bonnet
    March 26, 2014 at 8:41 pm

    OMG!!!! I want this like right now. Holy cow, Julia this sounds and looks amazing:)

    • Reply
      Julia Mueller
      March 26, 2014 at 9:29 pm

      Wahoo! Thanks, Meg! I’m definitely going to make another round of it this week. Come on over, sister! 😉

  • Reply
    Joanne
    March 26, 2014 at 10:24 pm

    Who needs meat when there are sweet potatoes in this world! That is my new life motto. Love this!

  • Reply
    mjskit
    March 26, 2014 at 11:49 pm

    I love bibimbap and how versatile it is. I’ve made it many times with just things I had in the fridge; however, I’ve never made it with sweet potatoes. What a great idea and what a lovely dish. Great pictures!

  • Reply
    Grace @ FoodFitnessFreshAir
    March 27, 2014 at 8:57 am

    I love Bimibap! It’s a go-to of mine here in Philly when I go out to eat. I wish my local spot had a sweet potato option!!

  • Reply
    Denise Carlin
    March 30, 2014 at 12:25 pm

    Hi,
    I love your blog and your recipes. You didn’t mention if the rice and sweet potato were hot?? Is this a breakfast dish. I can see that it would easily work for lunch or dinner too.
    Thank you,
    Denise

    • Reply
      Julia Mueller
      March 30, 2014 at 9:31 pm

      Hi Denise. Yes, Bibimbap is served hot and I typically eat it for dinner although I have to admit, I’d never be opposed to eating it for breakfast 😉 Let me know if you have any more questions and thanks for your interest in the recipe.

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