Kimchi and Sweet Potato Rice Bowl recipe - ingredients, nutrition and when to eat it
This easy rice bowl is topped with golden roasted sweet potato and stir-fried kimchi.
This easy rice bowl is topped with golden roasted sweet potato and stir-fried kimchi. The sweet potato’s gentle sweetness pairs with the spicy tang of the kimchi. It’s a great choice for a busy lunch or a quick dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 393.8g serving): 557.7 kcal · protein 8.7g · carbohydrate 107.3g · fat 9.1g · sodium 421.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi is very sour, add a little more sweet potato to balance the flavor.
Tips: Cutting the sweet potato into small pieces will shorten the cooking time.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Sweet potato — 0.5 pc
- Napa cabbage kimchi — 0.5 cup
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp