INGREDIENTS
- ●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.
CHANNEL YOUR INNER CHEF