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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Vegetarian Sweet Potato Bibimbap

    Published: May 18, 2020 · by Julia Mueller · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print 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 vegetarian approach to this bibimbap recipe by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it 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.

    Sweet Potato Bibimbap Recipe

    Vegetarian Sweet Potato Bibimbap

    A vegetarian version of bibimbap made with roasted sweet potatoes. Inspired by Bon Appetit's Bibimbap At Home.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Course: Main Course
    Cuisine: American, Asian
    Diet: Vegetarian
    Keyword: how to make Bibimbap, Sweet Potato Bibimbap, Vegetarian Bibimbap, Vegetarian Sweet Potato Bibimbap
    Servings: 4 servings
    Calories: 438kcal
    Author: Oh My Veggies

    Ingredients

    For the Sauce:

    • ½ 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
    US Customary - Metric

    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.

    Nutrition

    Calories: 438kcalCarbohydrates: 66gProtein: 14gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 164mgSodium: 1286mgPotassium: 614mgFiber: 7gSugar: 5gVitamin A: 8313IUVitamin C: 3mgCalcium: 73mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Bean, Pesto, and Quinoa Cakes with Roasted Tomatoes
    Smoked Cheddar Mac & Cheese with Baked BBQ Tofu »

    Vegetarian Main Dishes, Vegetarian Recipes brown rice, eggs, main dishes, Make it Meatless Series, mushrooms, sweet potatoes

    Julia Mueller from The Roasted Root

    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.

    Reader Interactions

    Comments

    1. Melissa @ Nourish By Melissa says

      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 says

        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
    2. Kare Troughton says

      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 says

        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
    3. Daniela @ FoodrecipesHQ says

      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 says

        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
    4. Lindsey @ American Heritage Cooking says

      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 says

        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
        • Lindsey @ American Heritage Cooking says

          March 26, 2014 at 1:54 pm

          Phew glad I'm not the only one! And I'm sure I'm saying all wrong!

          Reply
    5. Cara's Healthy Cravings says

      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 says

        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
    6. Cara's Healthy Cravings says

      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
    7. Judit & Corina @Wine Dine Daily says

      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 says

        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
    8. [email protected] Beard and Bonnet says

      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 says

        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
    9. Joanne says

      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
    10. mjskit says

      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
    11. Grace @ FoodFitnessFreshAir says

      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
    12. Denise Carlin says

      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 says

        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.

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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