Dinner

Korean-Inspired BBQ Bowl

Level

Easy

Prep

20 min

Cook

20 min

Servings

Makes 4 servings

INGREDIENTS

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

A box of Korean BBQ Chik’n Shreds with a "READY TO EAT" label above a bowl of rice, chik'n and veggies.

Plant-based Chik'n

Korean BBQ Style Chik’n Marinated Plant-based Shreds

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.

CHANNEL YOUR INNER CHEF