Spicy Gochujang Sweet Potato Bowl (Printable)
Spicy gochujang-glazed sweet potatoes on rice with cabbage, edamame, avocado and toasted sesame.
# What You’ll Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 2 tablespoons gochujang (Korean chili paste)
04 - 1 tablespoon maple syrup
05 - 1 tablespoon tamari (gluten-free soy sauce)
06 - 2 teaspoons rice vinegar
07 - 2 garlic cloves, minced
08 - 1 teaspoon toasted sesame oil
09 - Salt and black pepper, to taste
→ Bowl Assembly
10 - 1 1/2 cups cooked jasmine or brown rice
11 - 1 cup shredded red cabbage
12 - 1 cup julienned carrots
13 - 1 cup thinly sliced cucumber
14 - 1 cup steamed or blanched edamame
15 - 2 scallions, thinly sliced
16 - 1 avocado, sliced
17 - 2 tablespoons toasted sesame seeds
→ Garnish
18 - Fresh cilantro or mint leaves
19 - Lime wedges
20 - Extra gochujang for drizzling
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, gochujang, maple syrup, tamari, rice vinegar, minced garlic, toasted sesame oil, salt, and pepper until smooth and well combined.
03 - Add sweet potato cubes to the glaze and toss thoroughly until every piece is evenly coated.
04 - Spread sweet potatoes on the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, tossing halfway through, until fork-tender and caramelized at the edges.
05 - While the sweet potatoes roast, cook the rice if not already prepared. Shred the red cabbage, julienne the carrots, slice the cucumber and avocado, and steam or blanch the edamame.
06 - Divide the cooked rice among four bowls. Arrange roasted sweet potatoes, shredded cabbage, julienned carrots, sliced cucumber, edamame, avocado, and scallions over the rice in each bowl.
07 - Sprinkle toasted sesame seeds over each bowl. Add fresh cilantro or mint, lime wedges, and an extra drizzle of gochujang if desired. Serve immediately.
# Expert Advice:
01 -
- The gochujang glaze caramelizes into something that lands somewhere between candy and hot sauce, and you will want to eat it off the baking sheet before it ever reaches a bowl.
- It bends to whatever vegetables are sitting in your crisper drawer, so nothing ever goes to waste.
02 -
- Do not crowd the baking sheet or the potatoes will steam instead of roast, and you will miss out on the caramelized edges that make this dish worth making.
- Check your gochujang label if you need this to be gluten free because some brands include wheat and that detail is easy to overlook.
03 -
- Toss the sweet potatoes with the glaze and let them sit for ten minutes before roasting so the flavors penetrate deeper into the flesh.
- Toast your sesame seeds in a dry pan right before serving because the ones from the jar have usually gone flat and the fresh toast takes thirty seconds.