Name: Korean Vegan Bibimbap Bowl
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: korean
Ingredients: 3 null korean sweet potatoes (scrubbed and sliced into 1/3" medallions); 4 tbsp extra-virgin olive oil; 1 pinch salt; 1 root burdock (peeled and shredded); 2 null carrots (peeled and shredded); 2 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp water; 2 tsp toasted sesame oil; 2 tsp agave; 1 package vegan chicken (8 ounces); 2 cups white rice (or brown rice); 4 leaves romaine lettuce (large); null null vegan gochujang sauce (or vegan bibimbap sauce); null null vegan kimchi; 2 tbsp toasted sesame seeds (mixed colors); 1 sheet toasted nori (shredded into small pieces); 2 null scallions (green parts only)

Instructions

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1

Preheat oven to 375°.
2

Toss the sweet potatoes (3 korean) in extra-virgin olive oil (2 tbsp), and spread evenly onto a baking sheet. Roast for 30-40 minutes, or until tender.
3

Bring water (5 cups) to a boil in a pot. Add the shredded burdock (1) root, and cook for 5 minutes. Drain in a colander, then add the burdock to a mixing bowl with the shredded carrots (2).
4

In a separate mixing bowl, combine the soy sauce (2 tbsp), rice vinegar (2 tbsp), water (2 tbsp), toasted sesame oil (2 tsp), and agave (2 tsp). Use a fork to whisk until blended well. Pour the sauce over the shredded vegetables. Set aside to marinate.
5

Heat extra-virgin olive oil (2 tbsp) in a skillet on medium high heat. Add the vegan chicken (8 ounces), 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 romaine lettuce leaves (4 large) into a bowl. Fill the bowl with a scoop of white rice (2 cups), the roasted sweet potatoes (3 korean), the marinated burdock (1) and carrots (2), and the vegan chicken (8 ounces). Top with [vegan gochujang sauce], toasted sesame seeds (2 tbsp), toasted nori (1 sheet), and scallions (2).