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Korean-Inspired BBQ Bowl

Korean-Inspired BBQ Bowl
Recipe Info - Skill Level
Recipe Info - Serving Size
Makes 4 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
20 min


  • 1 package (8 ounces) SWEET EARTH Enlightened Foods Korean BBQ-Style Chik'n Marinated Plant-Based Shreds
  • 3 Korean sweet potatoes, scrubbed and sliced into medallions
  • 4 tablespoons extra virgin olive oil
  • 1 pinch of salt
  • 1 burdock root, peeled and shredded
  • 2 carrots, peeled and shredded
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons agave
  • 2 cups of cooked white rice or brown rice
  • 4-8 large romaine lettuce leaves
  • Vegan bibimbap sauce for serving
  • 2 tablespoons sesame seeds
  • 1 sheet of toasted nori, shredded into small pieces
  • 2 scallions, green parts only

Make It

Step 1

Preheat oven to 375°.

Step 2

Toss the sweet potatoes in 2 tablespoons of oil, and spread evenly onto a baking sheet. Roast for 30-40 minutes, or until tender.

Step 3

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

Step 4

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

Step 5

Heat 2 tablespoons of oil in a skillet on medium high heat. Add the Sweet Earth Korean-style BBQ Mindful Chik'n, and cook for about 7 minutes, stirring occasionally. The chik'n should be hot, and browning slightly on the edges.

Step 6

To make the bowl, place 1-2 halved romaine leaves into a bowl. Fill the bowl with a scoop of rice, the roasted sweet potatoes, the marinated carrots and burdock, and the Korean-style BBQ Mindful Chik'n. Top with the bibimbap sauce, sesame seeds, nori, and scallions.

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