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Sweet Potato & Spicy Cucumber Bao
with Black Garlic Mayo
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
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2 Servings
- Est. 750 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
One bite into layers of roasted sweet potato, creamy black garlic mayo, and pillowy, delicately sweet Chinese steam buns and you’ll see why these bao are as fun to eat as they are to make!
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1
Prepare & roast the sweet potatoes:
Heat a medium pot of water to boiling on high. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the ingredients & make the black garlic mayo:
While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Peel and finely chop the garlic. In a bowl, combine the mayonnaise and chopped garlic; season with salt and pepper.
3
Make the slaw:
While the sweet potatoes continue to roast, in a bowl, combine the sliced cabbage and radishes, furikake, mirin, half the vinegar, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Steam the buns:
While the slaw marinates, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until softened and puffy. Carefully transfer to a work surface.
5
Make the spicy cucumbers:
While the buns steam, in a bowl, combine the sliced cucumber, remaining vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.
6
Assemble the bao & serve your dish:
Gently open the steamed buns. Assemble the bao using the buns, black garlic mayo, roasted sweet potatoes, and spicy cucumbers. Serve the bao with the slaw on the side. Enjoy!
1
Prepare & roast the sweet potatoes:
Heat a medium pot of water to boiling on high. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the ingredients & make the black garlic mayo:
While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Peel and finely chop the garlic. In a bowl, combine the mayonnaise and chopped garlic; season with salt and pepper.
3
Make the slaw:
While the sweet potatoes continue to roast, in a bowl, combine the sliced cabbage and radishes, furikake, mirin, half the vinegar, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Steam the buns:
While the slaw marinates, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until softened and puffy. Carefully transfer to a work surface.
5
Make the spicy cucumbers:
While the buns steam, in a bowl, combine the sliced cucumber, remaining vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.
6
Assemble the bao & serve your dish:
Gently open the steamed buns. Assemble the bao using the buns, black garlic mayo, roasted sweet potatoes, and spicy cucumbers. Serve the bao with the slaw on the side. Enjoy!
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