Ingredients
- 2–3 Korean sweet potatoes
- 1 cup jasmine or brown rice (uncooked)
- 1 avocado
- 1 egg (optional)
- 2 cups spinach or kale
- 1–2 tablespoons olive oil
-
Salt and pepper to taste
For the sauce
- 2–3 Korean sweet potatoes
- 1 cup jasmine or brown rice (uncooked)
- 1 avocado
- 1 egg (optional)
- 2 cups spinach or kale
- 1–2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preheat the oven to 400°F. Wash and cut the Korean sweet potatoes into cubes or halves, then toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25–30 minutes, or until they are soft on the inside and slightly caramelized on the edges.
While the sweet potatoes are roasting, cook the rice according to package instructions.Heat a small pan over medium heat and quickly sauté the spinach or kale with a little olive oil and a pinch of salt for 2–3 minutes, just until wilted. In a small bowl, mix together the soy sauce, honey (or maple syrup), sesame oil, gochujang, and grated garlic until well combined. If using an egg, cook it to your preference, either fried or poached.
To assemble, place a serving of rice in a bowl, then add the roasted sweet potatoes, sautéed greens, sliced avocado, and the egg on top. Drizzle the sauce over everything and finish with sesame seeds or chili flakes if desired.