Description
These plant-based bao buns are made with healthy shredded sweet potato smothered in a homemade spicy Korean BBQ sauce. A simple homemade recipe that’s absolutely delicious!
Ingredients
Scale
- 1 Sweet Potato (Peeled and Grated)
- 1 Onion (Sliced Thin, Divided in Half)
- 1 Jalapeño (Deseeded and Sliced Thin Lengthwise, Divided)
- 1 Tbsp Olive Oil
- 2 Tbsp Rice Vinegar
- 1/4 Cup Water
- 1 Tbsp Sugar
- 1 tsp Salt
- 1 Cucumber (Julienned)
- 2 Radishes (Julienned)
- 1/4 Cup Fresh Cilantro (Stems Removed)
- 10 Frozen Bao Buns, Prepared
- 1/2 Cup Spicy Korean BBQ Sauce, or store-bought spicy BBQ sauce.
Instructions
- Prepare all of the fresh ingredients as described above.
- Prepare the Spicy Korean BBQ Sauce if you are making it from scratch.
- Add cucumber, radish, 1/2 jalapeño and 1/2 onion in a bowl.
- In another bowl add the vinegar, sugar, salt and water. Stir to dissolve.
- Pour the vinegar mixture onto the veggies and set aside.
- Add the oil to a deep frying pan and then add the shredded sweet potato and the second half of the onion and jalapeño.
- Cook over medium heat, stirring frequently. Cook for 4-5 minutes until the onion and jalapeño are cooked.
- Add the bbq sauce to the cooked potato mixture and lower the heat to low. Stir to combine and allow to cook for 1 more minute or until the sauce is thoroughly heated.
- Steam the buns and add the potato mixture.
- Next add the quick picked vegetables. We recommend using a fork, so the vinegar is easily strained.
- Garnish with fresh cilantro and serve immediately. Enjoy!
- Leftover filling can be refrigerated in an airtight container for up to 5 days.
Keywords: Bao Buns, Sweet Potato, Spicy BBQ Sauce, Vegan
