Kimchi Stuffed Baked Sweet Potatoes
These simple Spicy Kimchi Stuffed Baked Sweet Potatoes are a fun and flavorful veggie packed dinner or desk lunch recipe!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 Servings 1x
Ingredients
Scale
- Baked Sweet Potatoes
- 4 medium sweet potatoes
- 2 cups baby spinach
- 1/2 chopped spicy kimchi, drained
- 1 cup steamed shelled edamame
- 1/4 cup thinly sliced green onions
- 2 tablespoons fresh chopped cilantro or parsley
- Black sesame seeds
- Gochujang Aioli
- 1/2 cup mayonnaise
- 1 garlic clove, finely grated
- 1 tablespoon Gochujang (Korean chile paste)
Instructions
- Heat oven to 400°F. Scrub the sweet potatoes and pierce each one several times with the tines of a fork. Place sweet potatoes on a parchment paper lined, rimmed baking sheet. Bake until fork tender all the way through, about 45 minutes. Let stand about 10 minutes or until cool enough to handle.
- Meanwhile, in a small bowl, stir together the mayonnaise, garlic and Gochujang until smooth; set aside.
- To serve, split the sweet potatoes lengthwise, top with spinach, edamame, kimchi, green onions cilantro, a drizzle of gochujang aioli and a sprinkle of sesame seeds. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 Serving
- Calories: 379
- Sugar: 8g
- Sodium: 378mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg