Vegetarian Sweet Potato Bibimbap
Ingredients
The Sauce
-
½
cup
low-sodium soy sauce
-
2
pieces
green onions, thinly sliced
-
1
clove
garlic, minced
-
2
tsp
garlic chili sauce
-
1
tsp
fresh grated ginger
-
1
tbsp
rice vinegar
The Mushrooms
-
1
tbsp
light sesame oil or any other neutral-flavored oil
-
6
oz
shiitake mushrooms, thinly sliced (discard stems)
-
1
tbsp
sauce
The Fried Eggs
-
1
tbsp
light sesame oil or any other neutral-flavored oil
-
4
pieces
eggs
The Bowl
-
4
cups
cooked brown rice
-
1
large
roasted sweet potato, sliced
-
to taste
sesame seeds
-
to taste
kimchi
-
to taste
grated carrot
-
to taste
pickled cucumbers
-
to taste
mung bean sprouts
Instructions
- Whisk together all sauce ingredients in a small bowl and set aside.
- Heat oil in a large skillet over medium-high heat, add mushrooms, and cook until liquid is released and evaporated.
- Stir in 1 tablespoon of the prepared sauce and cook for about 1 more minute, then transfer mushrooms to a bowl.
- In the same skillet, heat oil over medium heat, crack in eggs, and cook until set.
- Divide rice into 4 bowls, top with sweet potato slices, mushrooms, and one egg each.
- Let everyone add remaining ingredients to their liking and serve with sauce.
Nutrition Facts (estimated)
Servings
4
Calories
438
Total fat
13g
Total carbohydrates
66g
Total protein
14g
Sodium
1286mg
Cholesterol
164mg
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