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Gochujang roast sweet potato with mixed grain salad

Sweet Potato Salad Recipe With Mixed Grains

Gochujang roast sweet potato with mixed grain salad

Name: Gochujang roast sweet potato with mixed grain salad
Total time: 45 min
Yield: Serves 2
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 radishes quartered; 1⁄4 cucumber chopped; 1⁄2 red pepper sliced; 1⁄2 a small bunch coriander torn; 1 tbsp sesame seeds toasted

Adam Bush

Published: July 14, 2019 at 12:08 PM

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Serves 2

Easy

Total time: 45 mins

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Pack plenty of texture into this low-calorie vegetarian salad with roast sweet potatoes, mixed grains, radishes and cucumber, and lift with a punchy Korean dressing

Vegan

Vegetarian

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Alternatives

Complete the dish

olive nutritionist Kerry Torrens on the benefits of gochujang... "Studies suggest the Korean pepper paste’s ingredients may help control appetite, boost calories burnt and slow the impact of carbs on blood sugar – thanks, in part, to the active compound called capsaicin, found in the chilli peppers. Other benefits come from the fermented soy, which is rich in genistein: this helps keep blood vessels flexible and lowers the risk of hypertension."

Read our guide on what is gochujang and where to buy it for more advice on sourcing this ingredient as well as our favourite gochujang recipes.

Ingredients

Nutrition

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 radishes

quartered
1⁄4 cucumber

chopped
1⁄2 red pepper

sliced
1⁄2 a small bunch coriander

torn
1 tbsp sesame seeds

toasted

Nutrition: per serving

kcal483

low
fat15.8g

low
saturates2.5g
carbs65.4g
sugars20.2g
fibre12g
protein13.8g

high
salt0.7g

low

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Pour the oil and sweet potatoes into a bowl with some seasoning, and toss really well. Tip onto a baking tray and roast for 25 minutes until beginning to soften and become crisp. Remove from the oven and brush each wedge with some gochujang, then return to the oven for a further 10-15 minutes or until cooked through and charred at the edges.
step 2

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 following pack instructions, tip into the bowl and toss really well. Leave to cool, then stir through the radishes, cucumber, pepper and coriander. Pile onto plates then top with the sweet potato wedges and a sprinkling of toasted sesame seeds.

Check out more vegetarian salad recipes here…

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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