Explore this recipe
Required Equipment
- Sheet pan
- Mixing bowls
- Whisk
Utilized Devices
Cooking Techniques
- roasting
- glazing
Ingredients
- 500 gSweet potatoes — peeled and cubed
- 30 mlAvocado oil
- 30 gDoenjang
- 15 mlMaple syrup
- 15 mlRice vinegar
- 6 gGarlic — minced
- 3 gFresh ginger — grated
- 5 gGochujang
- 150 gButter lettuce leaves
- 120 gCucumber — ribbons
- 110 gCarrot — matchsticks
- 20 gScallions — thinly sliced
- 4 gToasted sesame seeds
Instructions
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.
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.
Chef Tips
- ⭐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.
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Nutritional Highlights
- ✓Sweet potatoes provide fiber and vitamin A
- ✓Lettuce wraps keep the meal light and fresh
- ✓Plant-based, dairy-free Korean-inspired lunch
Dietary Notes
Compliant With
Allergens
- Contains soy (doenjang, gochujang)
- Contains sesame
FAQ
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.
Nutrition
| Calories | 310 |
| Protein | 5 g |
| Carbs | 45 g |
| Fat | 12 g |