Sticky Sweet Potato Bibimbap
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Sticky Sweet Potato Bibimbap

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!

Tags:
Spicy
•Veggie
•Climate Conscious
Allergens:
Sesame
•Soya

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2

Sweet Potato

150

Jasmine Rice

½

Cucumber

(May contain Celery)

15

Rice Vinegar

5

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

50

Gochujang Paste

(Contains Soya)

15

Honey

100

Baby Spinach

25

Ketjap Manis

(Contains Soya)

Not included in your delivery

300

Water for the Rice

1

Sugar for Pickling

3

Mayonnaise

1

Water for the Mayo

2

Water for the Sauce

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Nutritional information

Energy (kJ)3245 kJ
Energy (kcal)775 kcal
Fat18.1 g
of which saturates1.8 g
Carbohydrate136.4 g
of which sugars36.7 g
Protein15 g
Salt2.93 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Saucepan
•Lid
•Medium Bowl
•Bowl
•Small Bowl
•Pan

Instructions

Roast the Sweet Potato
1

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.

Cook the Rice
2

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice,1/4 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).

Pickled Cucumber Time
3

In the meantime, trim the cucumber, 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.

Mix Up the Sauces
4

In a small bowl, combine the mayo, sesame seeds and water for the mayo (see pantry for amount). Mix together, then set aside your sesame mayo.

Put the gochujang in another small bowl 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.

Bring on the Spinach
5

When the sweet potato has 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, 2-3 mins, reducing the heat slightly if needed.

Once wilted, stir in the ketjap manis. Cook for 1 min, then remove from the heat.

Finish and Serve
6

Once roasted, remove the sweet potato 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 gochuchang roasted sweet potatoes, spinach and cucumber pickle in separate sections. Spoon over the pickling liquid and drizzle with the sesame mayo to finish.

Enjoy!