Korean-Inspired Bibimbap with Sweet Potato & Gochujang Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, customizable bowl featuring roasted sweet potato, marinated mushrooms, and a spicy-sweet gochujang dressing over rice. This korean-inspired asian (vegan, gluten-free) ready in about 50 minutes pairs sliced mushrooms, sesame oil, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 8 oz, sliced mushrooms
• 1 tbsp sesame oil
• 2 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 cloves, minced garlic
• 1.5 cups, cooked brown rice
• 2 cups, fresh spinach
• 1 medium, julienned carrots
• 1 cup, cooked bean sprouts
• 1 tbsp fried sesame seeds
• 1 tsp sesame oil

Instructions

1. Step 1: Toss sweet potato cubes with 1 tbsp sesame oil, salt, and pepper, then spread on a baking sheet. Roast at 400°F (200°C) for 20 minutes until golden and tender.
2. Step 2: In a small bowl, whisk together gochujang, rice vinegar, brown sugar, and 1 tbsp water until smooth. Heat 1 tsp sesame oil in a skillet over medium heat, add minced garlic, and sauté for 1 minute until fragrant. Stir in mushrooms and cook for 5 minutes until golden.
3. Step 3: Divide cooked rice between bowls. Arrange roasted sweet potatoes, mushrooms, spinach, carrots, and bean sprouts in sections around the rice. Drizzle with gochujang vinaigrette and sprinkle with sesame seeds before serving.