Gochujang sweet potatoes
A vibrant fusion of flavors awaits in this dish. Sweet potato wedges coated in a tangy Gochujang glaze are baked to perfection alongside crispy soy-honey chickpeas. Topped with creamy cream cheese, crunchy peanuts, juicy tomatoes, and fresh basil, and drizzled with a zesty dressing, this bowl is a delightful harmony of textures and tastes.
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Servings: 4 servings
Ingredients
- 2 medium sweet potatoes - washed and sliced into wedges
- 1 heaped tbsp Gochujang Korean chili paste
- 1-2 tbsp Agave or maple syrup
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup sesame seeds
- 1/3 cup salted toasted peanuts
- 1 cup roasted chickpeas
- Mini tomatoes - optional
- vegan cream cheese to serve
Dressing
- 1/4 cup soy sauce
- 1/4 cup Agave or maple syrup
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
Instructions
- Preheat the oven to 180 degrees Celsius. 350F
- Add the sweet potato wedges into a bowl, and mix the Gochujang paste, agave, soy sauce, sesame oil, and sesame seeds into a bowl.
- Massage the sweet potatoes with the Gochujang mix and then place them onto a parchment paper-lined baking tray. Bake for 20-25 minutes until golden and soft.
- For the chickpeas, just add the drained and cooked chickpeas to a parchment paper lined tray, dress with the soy sauce, agave, and a dash of oil, mix, and bake for 10-15 minutes until crispy.
- Mix the dressing and chill, add 3-4 generous tbsp of the cream cheese onto your serving bowl, and smooth out. Once the sweet potatoes have been cooked, let them cool down slightly before adding on to the cream cheese.
- Then layer on to the sweet potatoes a few handfuls of the salted peanuts, more sesame seeds, mini tomatoes, fresh basil, and then the dressing.
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