Melissa Valdellon

Kimchi stuffed baked sweet potato

Lately, I’ve been needing something more warm and comforting. The weather in the bay area has continued to fluctuate between hot and cold, which has me going back and forth between finding happiness in my green smoothies and wanting more comfort food.

This recipe is the latter.

I had some extra kimchi that I needed to finish and wanted to try to incorporate it into a meal rather than have it on its own. What started out as an experiment turned into a delicious meal that surpassed my expectations. And it was super easy.

For an easy meal for one, take one sweet potato and bake it at 400F for 45 minutes.

While that’s baking, assemble your filling – for me, I used 1/3 cup chopped raw white kimchi (which I get at my neighborhood Sprouts Market) with 1/4 cup cilantro sprouts. For my sauce, I mixed a bit of vegan mayonnaise with sweet red chili sauce.

Once the sweet potato is done and cooled, I split and filled it with the filling and sauce. I didn’t think about it until afterward but I know I could have also added a topping of edamame and sesame seeds as well.

And voila! Easy, delicious meal with minimal prep needed. Enjoy!

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