Lunch / Korean
Doenjang Roasted Sweet Potato Lettuce Wraps
Caramelized sweet potato cubes glazed with savory doenjang and maple syrup tucked into crisp lettuce with crunchy vegetables.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains soy.
- Contains sesame.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 425°F (220°C). Toss the sweet potatoes with avocado oil and spread on a sheet pan.
Roast until tender and caramelized, 20 to 22 minutes. Leave gaps between the cubes and turn them once; test a thick piece for a soft centre before glazing.
Whisk the doenjang, maple syrup, rice vinegar, garlic, ginger, and gochujang in a bowl.
Toss the hot sweet potatoes in the glaze until glossy.
Fill lettuce leaves with sweet potatoes, cucumber, carrot, and scallions.
Sprinkle with sesame seeds and serve right away.
0 of 6 steps complete
A little kitchen know-how
- Roast the potatoes on the top rack for extra caramelization.
- Use butter lettuce or romaine for sturdy, scoopable leaves.
- Add a squeeze of lime for extra brightness.
Make it yours & keep it well
Use lettuce cups with avocado and quick-pickled onion in addition to the listed raw vegetables.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep the glazed potatoes apart from lettuce and raw vegetables. Assemble only the portions you are about to eat.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
310 kcal · Protein 5 g · Carbohydrates 45 g · Fat 12 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make this gluten-free?
Use gluten-free doenjang and gochujang; the rest of the recipe is naturally gluten-free.
What else can I add to the wraps?
Try sliced avocado or quick-pickled red onion for extra creaminess and tang.
How salty should the glaze taste?
Doenjang and gochujang vary considerably. Taste the mixed glaze first and serve extra alongside if you prefer a lighter coating.
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