Spicy Gochujang Roasted Sweet Potato Bowl (Printable)

Roasted sweet potatoes and crisp vegetables in spicy gochujang sauce, topped with sesame seeds. A vibrant Korean-inspired vegetarian bowl ready in under an hour.

# What You’ll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 red bell pepper, sliced
03 - 1 cup broccoli florets
04 - 1 cup shredded purple cabbage
05 - 2 medium carrots, julienned
06 - 1 cup cooked edamame, shelled
07 - 4 cups cooked brown rice or quinoa

→ Gochujang Sauce

08 - 3 tbsp gochujang (Korean chili paste)
09 - 2 tbsp soy sauce or tamari
10 - 1 tbsp rice vinegar
11 - 1 tbsp maple syrup or honey
12 - 1 tbsp toasted sesame oil
13 - 1 clove garlic, minced
14 - 1 tsp fresh ginger, grated

→ Garnish

15 - 2 tbsp toasted sesame seeds
16 - 2 green onions, thinly sliced
17 - Fresh cilantro or microgreens
18 - Lime wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast sweet potatoes for 15 minutes. Add red bell pepper slices and broccoli florets to the pan, toss, and return to oven for another 15 minutes until vegetables are golden and tender.
04 - In a small bowl, whisk together gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger until smooth.
05 - In a large skillet over medium heat, add a splash of oil. Add shredded cabbage and carrots, sauté for 2-3 minutes until just softened.
06 - Divide cooked rice or quinoa among 4 bowls. Top with roasted sweet potatoes, bell pepper, broccoli, sautéed cabbage, carrots, and edamame.
07 - Drizzle generously with gochujang sauce. Sprinkle with toasted sesame seeds, green onions, and cilantro or microgreens if using. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The roasted sweet potatoes get these caramelized crispy edges that perfectly balance the fiery sweet sauce
  • You can prep all the vegetables ahead and this bowl comes together in under fifteen minutes
02 -
  • Gochujang brands vary wildly in heat level, start with less sauce if you are sensitive to spice
  • The roasted vegetables continue cooking after they come out, so pull them when they are just tender
03 -
  • Do not crowd your baking sheet or the vegetables will steam instead of roast
  • Let the roasted vegetables cool for five minutes before assembling so they do not wilt the fresh vegetables

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