Korean Sweet Potato Bulgogi Bowl Recipe

About this recipe

A vibrant mix of caramelized sweet potato slices, sautéed vegetables, and savory bulgogi-inspired sauce served over fluffy steamed rice.

Ingredients

• 140G Sichuan Sweet Potato Noodle, 140G
• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 1 Pack Planet Organic G's Baby Leaf Spinach
• - Biona Organic Risotto Brown Rice
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 187 Ml Pure Maple Syrup, 187Ml
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 8 X 22G Servings Instant Miso Soup With Green Onion, 8 X 22G Servings
• 60G Toasted White Sesame Seeds, 60G
• - Kikkoman Soy Sauce
• 400G Whole Chickpeas In Water

Instructions

1. 1. Peel the sweet potato and slice it into thin rounds for even cooking.
2. 2. Cook the brown rice according to package instructions and set aside to keep warm.
3. 3. Mix soy sauce, gochujang, sesame oil, maple syrup, minced garlic, and ginger in a small bowl to create the bulgogi sauce.
4. 4. Heat a non-stick pan over medium heat and sauté the sweet potato slices in a bit of sesame oil until caramelized on both sides.
5. 5. Add the carrot and zucchini slices to the pan and stir-fry until they are tender but still slightly crisp.
6. 6. Pour the bulgogi sauce into the pan with the vegetables and stir until everything is coated evenly and heated through.
7. 7. Add the baby spinach to the pan and cook for 1-2 minutes until wilted.
8. 8. Serve the cooked brown rice in bowls and top with the saucy sweet potatoes and vegetables.
9. 9. Garnish the bowls with chopped green onions and a sprinkling of sesame seeds.
10. 10. Ensure everything is evenly distributed in the bowls for a balanced presentation.