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Sheet-Pan Bibimbap
Ingredients
6 ounces
oyster mushrooms, torn
1 medium
sweet potato
1 small
red onion
3 cups
kale, chopped
6 tablespoons
olive oil
To taste
kosher salt
To taste
black pepper
4 cups
cooked white rice
4 large
eggs
4 teaspoons
toasted sesame oil
4 teaspoons
gochujang
To serve
kimchi
Instructions
STEP 1
Position racks in oven at 450°F.
STEP 2
Arrange mushrooms, sweet potato, onion, and kale on a sheet pan. Drizzle with olive oil, season with salt and pepper, toss to coat. Roast until vegetables are tender and slightly caramelized, 20 to 25 minutes.
STEP 3
Heat another sheet pan in the oven. Once the vegetables are almost done, drizzle 3 tablespoons olive oil on it. Spread cold rice over one half and crack eggs on the other half. Bake for 3 to 6 minutes until whites set and yolks are runny.
STEP 4
To serve, divide rice into bowls, place vegetables on top, and slide eggs over. Drizzle with sesame oil and gochujang. Mix before eating, and serve kimchi if desired.
Nutrition Facts
(per serving)
Calories:
1080 calories
Servings:
4 servings
Carbohydrates:
172 g
Fat:
32 g
Fiber:
5 g
Protein:
23 g
Sugar:
5 g
Meal Effort
Preparation:
10 minutes
Cook:
25 minutes
Total:
35 minutes