Avocado Bulgogi Recipe

Preheat oven to 425°F (220°C). Toss the diced sweet potato with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp smoked paprika until evenly coated. Spread in a single layer on a baking sheet lined with parchment and roast 20–25 minutes, stirring once halfway, until tender and caramelized at edges. Keep warm.

While sweet potatoes roast, make the dressing: whisk together 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated ginger, 1 tsp maple syrup and 1 tsp salt with 1/2 tsp black pepper until combined.

Massage the chopped kale with half the dressing (about 1–2 teaspoons per cup) for 1–2 minutes until leaves soften and darken. Reserve remaining dressing to toss with finished bowl components if desired.

Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the minced garlic and 1 tsp grated ginger; cook 20–30 seconds until fragrant.

Add the 12 oz Impossible Beef to the skillet. Break up with a spatula and cook 3–5 minutes until it starts to brown.

Stir in 2 tbsp gluten-free soy sauce/tamari, 1 tbsp brown sugar, 1 tsp gochujang, and 1 tsp freshly ground black pepper. Reduce heat to medium and cook 2–3 more minutes until sauce is mostly absorbed and mixture is well caramelized. Taste and adjust: add a splash more tamari for salt or a pinch more sugar for balance.

Combine 3 tbsp vegan mayo, 1 tsp gochujang, 1/2 tsp rice vinegar, 1/2 tsp sesame oil and 1/2 tsp maple syrup in a small bowl. Whisk until smooth; add up to 1 tsp water to reach desired pourable consistency. Taste and adjust heat or sweetness as needed. Chill until serving.

Prepare base: divide 2 cups cooked rice (or chosen base) between two bowls (about 1 cup per serving).

Layer components: in each bowl, arrange roughly half the bulgogi mixture, half the roasted sweet potatoes, half a sliced avocado, about 1/2 cup dressed sesame-ginger kale, and 1/2 cup vegan kimchi (adjust amounts by preference).

Garnish: sprinkle sliced green onion (use some of the white slices in the bulgogi cooking and reserve greens raw if desired), and toast 1/2–1 tsp sesame seeds over a dry pan briefly and sprinkle on top. Place a lemon wedge on the rim of each bowl.

Serve the spicy special sauce on the side (about 1–1.5 tbsp per bowl) and allow diners to squeeze lemon over avocado and bowls to taste.

If keeping gluten-free, ensure gochujang and kimchi are labeled GF. To make this vegan/vegetarian friendly as noted, use plant-based beef and vegan mayonnaise. Serve immediately while sweet potatoes are warm for best texture contrast.