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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.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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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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instructions
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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