Why Make This Recipe
Gochujang Roast Sweet Potato with Mixed Grain Salad is a tasty and healthy dish that combines flavors and textures. The sweet potatoes are roasted to perfection, delivering a sweet and spicy kick from the gochujang. The mixed grain salad is fresh and colorful, making it a fun and nutritious meal. This recipe is perfect for lunch or dinner and is great for meal prep.
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How to Make Gochujang Roast Sweet Potato with Mixed Grain Salad
Ingredients:
- 2 tsp vegetable oil
- 2 small sweet potatoes, cut into wedges
- 1 tbsp, plus 2 tsp for the dressing gochujang
- 1 tbsp rice vinegar
- 250g pouch cooked mixed grains
- A handful of radishes, quartered
- 1⁄4 cucumber, chopped
- 1⁄2 red pepper, sliced
- 1⁄2 a small bunch of coriander, torn
- 1 tbsp sesame seeds, toasted
Directions:
- Heat the oven to 200C/fan 180C/gas 6.
- Pour the oil and sweet potato wedges into a bowl. Add some seasoning and toss well.
- Spread the sweet potatoes on a baking tray and roast for 25 minutes until they start to soften and get crispy.
- Take them out of the oven and brush each wedge with some gochujang. Return to the oven for another 10-15 minutes until they are cooked through and charred at the edges.
- For the dressing, whisk 2 tsp of gochujang with 50ml of water, the rice vinegar, and a little seasoning in a large bowl.
- Heat the mixed grains according to the package instructions. After cooking, add them to the bowl and toss well.
- Let the mixture cool down, then stir in the radishes, cucumber, red pepper, and torn coriander.
- Serve the mixed grain salad on plates, topped with sweet potato wedges and a sprinkle of toasted sesame seeds.
How to Serve Gochujang Roast Sweet Potato with Mixed Grain Salad
Serve the dish warm or at room temperature. It can be enjoyed on its own or as a side to grilled meats or fish. The mix of textures from the crispy sweet potatoes and crunchy vegetables is delightful.
How to Store Gochujang Roast Sweet Potato with Mixed Grain Salad
You can store any leftover salad in an airtight container in the fridge for up to 3 days. Keep the sweet potatoes separate if possible to maintain their crispiness. Reheat the sweet potatoes in the oven or microwave before serving again.
Tips to Make Gochujang Roast Sweet Potato with Mixed Grain Salad
- Adjust the amount of gochujang based on your spice tolerance.
- Add other vegetables like spinach or carrots if you want to mix it up.
- For a protein boost, consider adding chickpeas or grilled chicken to the salad.
- Make sure to coat the sweet potatoes well with oil for better roasting.
Variation
You can substitute sweet potatoes with butternut squash for a different flavor. If you want a lighter dish, swap the mixed grains for arugula or spinach.
FAQs
1. Can I prepare this dish ahead of time?
Yes, you can prepare the mixed grain salad a day in advance. Just store it in the fridge and add the roasted sweet potatoes right before serving.
2. How spicy is this dish?
The spice level depends on how much gochujang you use. You can start with a smaller amount and increase it to your taste.
3. Can I use other types of grains?
Absolutely! Quinoa, farro, or barley can be great alternatives to the mixed grains in this recipe.
Gochujang Roast Sweet Potato with Mixed Grain Salad
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A tasty and healthy dish featuring roasted sweet potatoes with a spicy kick from gochujang, served on a colorful mixed grain salad.
Ingredients
- 2 tsp vegetable oil
- 2 small sweet potatoes, cut into wedges
- 1 tbsp, plus 2 tsp gochujang
- 1 tbsp rice vinegar
- 250g pouch cooked mixed grains
- A handful of radishes, quartered
- 1/4 cucumber, chopped
- 1/2 red pepper, sliced
- 1/2 a small bunch of coriander, torn
- 1 tbsp sesame seeds, toasted
Instructions
- Heat the oven to 200C/fan 180C/gas 6.
- Pour the oil and sweet potato wedges into a bowl. Add some seasoning and toss well.
- Spread the sweet potatoes on a baking tray and roast for 25 minutes until they start to soften and get crispy.
- Take them out of the oven and brush each wedge with some gochujang. Return to the oven for another 10-15 minutes until they are cooked through and charred at the edges.
- For the dressing, whisk 2 tsp of gochujang with 50ml of water, the rice vinegar, and a little seasoning in a large bowl.
- Heat the mixed grains according to the package instructions. After cooking, add them to the bowl and toss well.
- Let the mixture cool down, then stir in the radishes, cucumber, red pepper, and torn coriander.
- Serve the mixed grain salad on plates, topped with sweet potato wedges and a sprinkle of toasted sesame seeds.
Notes
Adjust the amount of gochujang based on your spice tolerance. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: gochujang, sweet potato, mixed grains, salad, healthy
Gochujang Roast Sweet Potato with Mixed Grain Salad
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A tasty and healthy dish featuring roasted sweet potatoes with a spicy kick from gochujang, served on a colorful mixed grain salad.
Ingredients
- 2 tsp vegetable oil
- 2 small sweet potatoes, cut into wedges
- 1 tbsp, plus 2 tsp gochujang
- 1 tbsp rice vinegar
- 250g pouch cooked mixed grains
- A handful of radishes, quartered
- 1/4 cucumber, chopped
- 1/2 red pepper, sliced
- 1/2 a small bunch of coriander, torn
- 1 tbsp sesame seeds, toasted
Instructions
- Heat the oven to 200C/fan 180C/gas 6.
- Pour the oil and sweet potato wedges into a bowl. Add some seasoning and toss well.
- Spread the sweet potatoes on a baking tray and roast for 25 minutes until they start to soften and get crispy.
- Take them out of the oven and brush each wedge with some gochujang. Return to the oven for another 10-15 minutes until they are cooked through and charred at the edges.
- For the dressing, whisk 2 tsp of gochujang with 50ml of water, the rice vinegar, and a little seasoning in a large bowl.
- Heat the mixed grains according to the package instructions. After cooking, add them to the bowl and toss well.
- Let the mixture cool down, then stir in the radishes, cucumber, red pepper, and torn coriander.
- Serve the mixed grain salad on plates, topped with sweet potato wedges and a sprinkle of toasted sesame seeds.
Notes
Adjust the amount of gochujang based on your spice tolerance. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: gochujang, sweet potato, mixed grains, salad, healthy
