Sticky Sweet Potato Bibimbap
with Spinach, Pickled Cucumber and Sesame Mayo
Our Sticky Sweet Potato Bibimbap is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
150 grams
Jasmine Rice
½ unit(s)
Cucumber
(May contain Celery)
15 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
50 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
100 grams
Baby Spinach
25 grams
Ketjap Manis
(Contains Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for Pickling
3 tbsp
Mayonnaise
1 tbsp
Water for the Mayo
2 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In the meantime, trim the cucumber (see ingredients for amount), then halve lengthways. Thinly slice widthways.
In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the cucumber.
Mix together well, then set aside to pickle.
In a small bowl, combine the mayo and water for the mayo (see pantry for amount) with the sesame seeds. Mix together, then set aside your sesame mayo.
In another small bowl, add the gochujang (use less if you'd prefer things milder) and mix in the honey and water for the sauce (see pantry for amount). Set aside your sticky gochujang sauce. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When the sweet potatoes have 5 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the spinach. Season with salt and pepper. Stir-fry until wilted and piping hot, 1-2 mins, reducing the heat slightly if needed.
Once wilted, stir in the ketjap manis. Cook for 1 min, then remove from the heat.
Once roasted, remove the sweet potatoes from the oven and stir through the sticky gochujang sauce.
Fluff up the rice with a fork, then share between your bowls.
Top with the roasted gochujang sweet potatoes, spinach and cucumber pickle in separate sections. Spoon over the cucumber pickling liquid and drizzle with the sesame mayo to finish.
Enjoy!
