Get ready for a vibrant, flavorful, and satisfying vegan Bibimbap bowl. This version combines a savory carrot and burdock root salad with roasted Asian sweet potatoes, fluffy rice, and tender marinated vegan “chik’n.” Finish each bowl with spicy gochujang-style sauce, vegan kimchi, toasted sesame seeds, nori, and scallions for a colorful, textural meal everyone will love.
Inspired Bibimbap Bowl
This recipe is inspired by classic Korean bibimbap, a hot mixed rice dish typically served with an assortment of seasoned vegetables, meat or mushrooms, kimchi, and spicy red chili paste called gochujang. My plant-based take layers roasted sweet potatoes, a marinated carrot and burdock salad, steamed rice, and marinated vegan chik’n. Each bite offers contrasting textures and bright flavors.
For the marinated chik’n I like a Korean-style BBQ plant-based shred that provides sweet-and-spicy notes and a meaty, tender texture. The combination of sweet roasted potatoes and savory, tangy marinated vegetables pairs beautifully with the chili paste and kimchi to create a balanced bowl.
Korean Sweet Potatoes
Korean sweet potatoes (also called Japanese or Asian sweet potatoes) differ from American orange-fleshed varieties. They have a darker, sometimes purplish skin and pale, creamy flesh. They’re denser, drier, and often sweeter with a chestnut-like flavor and firm, creamy texture when cooked. These qualities make them excellent for roasting and a nice contrast to savory Korean-style flavors in this bibimbap bowl. You can use any sweet potato you prefer, but Korean sweet potatoes are my favorite here.
How a Korean Sweet Potato Tastes
Korean sweet potatoes are sweet, creamy, and slightly dry compared with American varieties. They offer a subtle nuttiness and a satisfying bite that complements savory components like marinated chik’n and spicy gochujang. Nutritionally, they provide fiber and minerals like magnesium.
Burdock Root Benefits
Burdock root, common in Asian cuisine, adds a crunchy, slightly sweet, and earthy flavor that works well in salads, stir-fries, and soups. It’s a versatile root vegetable that provides fiber and a satisfying texture. When prepping, peel and shred or julienne the root; to prevent discoloration after cutting, soak it briefly in water with a splash of vinegar.
Meal Prep Friendly
This bibimbap bowl is excellent for meal prep. The components hold up well refrigerated, and the carrot and burdock salad develops more flavor as it marinates. Roast the sweet potatoes, prepare the salad, heat the marinated chik’n, and assemble bowls throughout the week for quick, nutritious meals.
Try these other vegan bowls next:
- Vegan Burrito Bowl | Better-Than-Chipotle
- Winter Burrito Bowl
- Maple Mustard Tempeh Bowl
Vegan Bibimbap Bowl
Ingredients
- 1 package Sweet Earth Korean BBQ-Style Chik’n
- 3 Korean sweet potatoes, scrubbed and sliced into 1/3″ medallions
- 4 tbsp extra virgin olive oil
- 1 pinch salt
- 2 cups cooked brown rice or white rice
- 4–8 large romaine lettuce leaves
- Vegan gochujang or vegan bibimbap sauce, for serving
- Vegan kimchi, for serving
- 2 tbsp toasted sesame seeds (mixed colors)
- 1 sheet toasted nori, shredded into small pieces
- 2 scallions, green parts only
Carrot & Burdock Salad
- 1 burdock root, peeled and shredded
- 2 carrots, peeled and shredded
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp water
- 2 tsp toasted sesame oil
- 2 tsp agave or sweetener of choice
Instructions
Roast the sweet potatoes
- Preheat the oven to 375°F (190°C).
- Toss the sweet potato medallions with 2 tablespoons of oil and a pinch of salt. Spread them on a baking sheet and roast for 30–40 minutes, until tender and slightly caramelized.
Make the carrot & burdock salad and chik’n
- Bring about 5 cups of water to a boil. Add the shredded burdock root and cook for 5 minutes. Drain and transfer to a bowl with the shredded carrots.
- In a small bowl, whisk together the soy sauce, rice vinegar, water, toasted sesame oil, and agave. Pour the dressing over the shredded vegetables and set aside to marinate.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the Sweet Earth Korean-style BBQ Chik’n (or your preferred plant-based chik’n) and cook for about 7 minutes, stirring occasionally, until heated through and slightly browned at the edges.
- To assemble each bowl, place 1–2 romaine leaves into a serving bowl. Add a scoop of rice, roasted sweet potatoes, a portion of the carrot and burdock salad, and the cooked chik’n. Top with vegan kimchi, gochujang or bibimbap sauce, toasted sesame seeds, shredded nori, and sliced scallions.
Notes
- Check kimchi labels—traditional kimchi can contain fish or shrimp, so choose a vegan variety if needed.
- Most ingredients are available at Asian or international grocery stores, but substitutions work well if you can’t find burdock or Korean sweet potatoes.