Sweet Potato and Gochujang Toast
A simple breakfast toast with a sweet and spicy Korean twist.
Ingredients
- 1 large Sweet potato, cubed
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Maple syrup
- 1 teaspoon Sesame oil
- 4 slices Vegan bread, sliced
- 1 tablespoon Toasted sesame seeds
- 1/4 cup Scallions, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Roast the cubed sweet potato with a drizzle of olive oil at 400F for 20 minutes, or until soft.
- 2While sweet potato is roasting, mix together gochujang, maple syrup, and sesame oil.
- 3Toast the slices of bread.
- 4Spread the gochujang mixture on the toasted bread.
- 5Top with roasted sweet potato, sesame seeds, and scallions.
- 6Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.