Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.