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Loaded Sweet Potato Skins with Kimchi and Gojang Alioli

Loaded Sweet Potato Skins with Kimchi and Gojang Alioli

  • cauldron-prep-icon

    Prep

    15 minutes

  • cauldron-cook-icon

    Cook

    35 minutes

  • cauldron-serves-icon

    Serves

    2 - 3

  • cauldron-cuisine-icon

    Cuisine

    Korean

Loaded skins, Korean-American style! Cauldron Marinated Tofu Pieces, kimchi, coriander and zesty lime all loaded into a baked sweet potato – what’s not to like?

  • Prep

    15 minutes

    cauldron-prep-icon
  • Cook

    35 minutes

    cauldron-cook-icon
  • Serves

    Serves 2 - 3

    cauldron-serves-icon

Ingredients

Ingredients
Method

Ingredients

  • 1 pack Cauldron Marinated Tofu Pieces

  • 2-3 sweet potatoes, depending on size

  • 1 tbsp vegetable oil

  • 1 red onion, diced

  • 1 yellow pepper, cut into dice

  • 1/2 jar vegan kimchi

  • Bunch of coriander, chopped

  • Juice of ½ lime


  • Ingredients for the Gojang Alioli

  • 1 tbsp gochujang chilli paste

  • 6 tbsp vegan mayonnaise

  • 1 tbsp lime juice


Method

Preheat the oven to 200C.

Scrub the sweet potatoes and bake for 35 minutes or until cooked.

Meanwhile prepare the filling by preheating the oil and frying the onion and peppers for 4-5 minutes until softened. Allow to cool for 2 minutes then place in a food processor with the kimchi and pulse until roughly chopped. Stir in the Cauldron Marinated Tofu Pieces, coriander, lime juice and season to taste.

When the potatoes are cooked, remove from the oven and allow to cool for 2-3 minutes then slice in half lengthways. Scoop out a little of the middle and mix this with the tofu and kimchi filling. Then load up the potatoes and return to the oven for 5 minutes to warm through.

Drizzle over the Gojang Alioli before serving.