Ingredients

Serves 2

 

Refrigerated
Small cup chopped Kimchi

2 eggs

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

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Condiments
1 tsp soy sauce
1 tbsp red pepper paste

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Baking & Spices
1 tsp cumin

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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.

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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.