Sticky Sweet Potato Bibimbap
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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!

Climate Conscious

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


serving amount

2 unit(s)

Sweet Potato

150 grams

Jasmine Rice

½ unit(s)


(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


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


1 tbsp

Water for the Mayo

2 tbsp

Water for the Sauce


Nutritional information

Energy (kJ)3230 kJ
Energy (kcal)772 kcal
Fat18.1 g
of which saturates1.8 g
Carbohydrate136.4 g
of which sugars36.7 g
Protein14.5 g
Salt3.03 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Saucepan
Medium Bowl
Small Bowl


Roast the Sweet Potato

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

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).

Pickled Cucumber Time

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.

Mix up the Sauces

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.

Bring on the Spinach

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.

Finish and Serve

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.