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    © 2017 The Table

    Baked Sweet Potatoes with Kimchi Stuffing

    Ingredients

    Serves 2

     

    Refrigerated
    Small cup chopped Kimchi

    2 eggs

    Produce
    2 medium size sweet potatoes
    1 avocado sliced
    1 chili pepper sliced
    2 asparagus sliced

    Condiments
    1 tsp soy sauce
    1 tbsp red pepper paste

    Baking & Spices
    1 tsp cumin

    Oils & Vinegars
    1 tbsp sesame oil
    1 tbsp olive oil

     

    Optional

    Cheese of your choice

    Bacon
     

    Directions

    1. Preheat the oven to 200 C.

    2. Poke the sweet potatoes with the fork and bake in the oven for about 1 hour or until soft and mushy on the inside.

    3. In the meantime, heat up olive oil in the pan on a medium heat.

    4. Pan fry Kimchi lightly, then add red pepper paste, soy sauce and cumin. Once well mixed, add asparagus slices.

    5. Stir fry for a couple of minutes, then turn the heat off. Add sesame oil and give it a good stir.

    6. Set aside and heat up another pan. Scramble the eggs and set them aside too.

    7. Distribute all of the topping on a plate as you like.

    8. Give the sweet potatoes a little heck with the knife, add in the Kimchi mixture and bake for 5 more min in case you’re adding cheese*.

    9. Eat with the toppings mixed in or however you like.

    Tips

    *If you're using regular cheese (like pasta cheese), after you baked potatoes for 45-60 min, cut them open, put the cheese inside and bake for another 5 min. If using plant-based cheese, just add it in the end without additional oven time.