Preheat oven to 450°F.
Roughly chop mushrooms and kale, and slice sweet potato and red onion into half-moon shapes.
Arrange vegetables on parchment-lined tray in four sections, drizzle with 3 Tbsp oil, season with salt and pepper, and toss to coat.
Bake for 20-25 minutes until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt.
Meanwhile, drizzle remaining 3 Tbsp of oil on a second pan; cover one half with rice and crack eggs on the other half and sprinkle sesame seeds all over. In last 5 minutes of other tray baking, put into oven and cook both for another 5 minutes or so until egg whites are solid and yolks are runny.
Divide into 4 even portions. Drizzle each bowl with 1 tsp hot pepper sauce and more sesame seeds if desired. Enjoy!
Bibimbap is a mixed rice dish from Korea with endless variations.
Cold, leftover rice is actually ideal to use in this recipe!
Looking to try a more traditional hot pepper sauce? Mix 2 parts gochujang, a savory and spicy Korean condiment, with 1 part oil, 1 part sugar and a dash of vinegar.
Kimchi is a spicy Korean fermented cabbage. It can be found at most major grocery stores.
Don’t crowd the vegetables on the pan; this will cause them to steam rather than roast.
Money-saving tips:
Cremini or button mushrooms are often less expensive than shittake or oyster varieties.
Only have one sheet pan? Remove the cooked vegetables and use that pan to bake the eggs, rice and sesame seeds or cook in a frypan on the stove.
