Gochujang Sweet Potato Bao

Chop the sweet potato (1 small) into 1cm cubes. Finely slice the onions (3 spring) and roughly chop the fresh coriander (10 g).

In a small bowl, combine the sliced onions (3 spring) and chopped fresh coriander (10 g). Squeeze over the juice from lime (1) and add sesame oil (1 tbsp), mixing well to coat.

In a separate small bowl, mix together the gochujang paste (2 tbsp), soy sauce (1 tbsp), maple syrup (1 tbsp), and sesame seeds (1 tbsp).

Heat a large frying pan over medium heat and add vegetable oil (2 tbsp). Add the cubed sweet potato (1 small) and fry for 8 minutes until cooked through and golden. Stir in the prepared [gochujang paste sauce] to coat the sweet potato. Start 8m timer

Steam the buns (6 bao) according to package instructions. Fill each warm bao bun with the cooked [sweet potato] mixture, then top with a dollop of vegan mayonnaise (50 g), a sprinkle of the [spring onion and fresh coriander salsa], and crispy fried onions (50 g). Start 5m timer