Baked Sweet Potatoes with Kimchi Stuffing
Small cup chopped Kimchi
2 medium size sweet potatoes
1 avocado sliced
1 chili pepper sliced
2 asparagus sliced
1 tsp soy sauce
1 tbsp red pepper paste
Baking & Spices
1 tsp cumin
Oils & Vinegars
1 tbsp sesame oil
1 tbsp olive oil
Cheese of your choice
Preheat the oven to 200 C.
Poke the sweet potatoes with the fork and bake in the oven for about 1 hour or until soft and mushy on the inside.
In the meantime, heat up olive oil in the pan on a medium heat.
Pan fry Kimchi lightly, then add red pepper paste, soy sauce and cumin. Once well mixed, add asparagus slices.
Stir fry for a couple of minutes, then turn the heat off. Add sesame oil and give it a good stir.
Set aside and heat up another pan. Scramble the eggs and set them aside too.
Distribute all of the topping on a plate as you like.
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*.
Eat with the toppings mixed in or however you like.
*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.