Get ready for an explosion of flavor, texture, and color with this vegan Bibimbap bowl. This version is inspired by the classic Korean dish and features a savory carrot and burdock root salad, roasted Asian sweet potatoes, fluffy rice, and tender marinated vegan “chik’n.” Finish each bowl with spicy gochujang (or a vegan bibimbap sauce), kimchi, toasted sesame seeds, shredded nori, and scallions for a satisfying, balanced meal.
Inspired Bibimbap Bowl
This colorful, nutritious bowl is my take on bibimbap — a hot Korean entrée traditionally made with sautéed vegetables, protein (meat or mushrooms), kimchi, and spicy gochujang. My version swaps in roasted Korean-style sweet potatoes, a bright carrot and burdock salad, rice, and marinated plant-based chik’n for a vegan-friendly dish that still captures the bold flavors and contrasting textures that make bibimbap so enjoyable.
For the marinated chik’n I used a Korean-style BBQ plant-based product for its sweet-spicy profile and meaty bite, but any firm, flavorful vegan protein will work. I first created this recipe for a sponsored post in 2020 and have kept refining it — it’s one of those bowls I make again and again because it’s easy, flexible, and delicious.
Must-Love Korean Sweet Potatoes
Korean (or Japanese/Asian) sweet potatoes differ from the orange-fleshed American variety: they typically have a brownish-purple skin and white to pale yellow flesh. They’re denser, sweeter, and drier in texture than American sweet potatoes, with a chestnut-like sweetness that works beautifully in both sweet and savory dishes. Their natural sweetness pairs particularly well with Korean BBQ flavors in this bibimbap bowl. That said, you can use your preferred sweet potato — both will yield tasty results.
How a Korean Sweet Potato Tastes
Korean sweet potatoes become very sweet and creamy when cooked, with a firmer, drier texture than orange varieties. They’re excellent roasted, added to bowls, or used in desserts. They provide fiber and minerals like magnesium, and they complement the bold savory and spicy components of bibimbap.
Burdock Root Benefits
Burdock root, common in Northern Asia and Europe and grown in the U.S., is used in food and traditional medicine. It’s a crunchy, slightly sweet root with an earthy, sometimes nutty flavor that pairs well with rice, potatoes, and stir-fries. In this recipe it adds texture and a subtle sweetness that complements the carrots and roasted sweet potatoes. Burdock can be prepared raw, shredded, or cooked; once sliced it may oxidize, so keep cut pieces in water with a little vinegar if you’re prepping ahead.
Bibimbap Bowl for Meal Prep
This bibimbap is ideal for meal prep. Components keep well in the fridge for several days, and the carrot and burdock salad improves as it marinates. Roast the sweet potatoes and cook the protein ahead of time, then assemble bowls throughout the week for quick, nourishing meals.
Try these other knockout 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 (or preferred plant-based protein)
- 3 Korean sweet potatoes, scrubbed and sliced into 1/3″ medallions
- 4 tbsp extra virgin olive oil, divided
- 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
- 2 scallions, green parts only, sliced
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 other sweetener)
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 in a single layer on a baking sheet and roast for 30–40 minutes, until tender and lightly browned.
Make the carrot & burdock salad
- Bring 5 cups of water to a boil. Add the shredded burdock root and cook for 5 minutes to soften. Drain and add to a mixing bowl with the shredded carrots.
- In a small bowl, whisk together soy sauce, rice vinegar, water, toasted sesame oil, and agave. Pour the dressing over the shredded vegetables and toss to combine. Set aside to marinate.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the plant-based Korean-style BBQ chik’n (or your chosen protein) and cook for about 7 minutes, stirring occasionally, until hot and slightly browned on the edges.
- Assemble bowls by placing 1–2 romaine leaves in each bowl, then add a scoop of rice, roasted sweet potatoes, the marinated carrot and burdock salad, and the cooked chik’n. Top with vegan kimchi, gochujang or bibimbap sauce, sesame seeds, shredded nori, and sliced scallions.
Notes
- Check kimchi labels — many varieties include fish or shrimp, so choose a vegan brand if needed.
- Most ingredients can be found at Asian or international grocery stores; burdock is commonly sold in the produce section of those markets.
- Prepare components ahead for easy meal prep: roasted sweet potatoes, marinated salad, and cooked protein all store well in the fridge for several days.
Nutrition
Carbohydrates: 71 g |
Protein: 10 g |
Fat: 21 g |
Saturated Fat: 3 g |
Sodium: 722 mg |
Fiber: 10 g |
Sugar: 15 g