Past Recipes
Sweet Potato Lettuce Cups

Sweet Potato Lettuce Cups with Coconut Cashew Rice

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When it comes to lettuce cups, why does meat get to have all the fun? In this terrific vegetarian version, sweet potato and mushrooms are tossed in a spicy-sweet glaze made with Korean chili paste, brown sugar, and soy sauce then roasted to sticky, tender perfection. The combination of roasted veggies, cashew-laced coconut rice, and a bright scallion vinaigrette makes these lettuce cups seriously craveable. Hungry yet?
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 770
  • Protein 16g
  • Total Carb 101g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • roasted salted cashews
    • 2 ounces
    • roasted salted cashews
  • head Boston lettuce
    • 1
    • head Boston lettuce
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • 14-ounce can lite coconut milk
    • 1
    • 14-ounce can lite coconut milk
  • sweet potato
    • 1
    • sweet potato
  • shiitake mushrooms
    • 6 ounces
    • shiitake mushrooms
  • scallions
    • 2
    • scallions
  • gochujang
    • 2 teaspoons
    • gochujang
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • gluten-free soy sauce
    • 2 tablespoons
    • gluten-free soy sauce

What You’ll Need

  • canola oil
  • kosher salt
  • 6" small pot with lid
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 425°F. In a small pot, combine rice, coconut milk, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 15-17 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2.  Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse all produce. Halve sweet potato lengthwise, then cut crosswise into ¼-inch half-moons. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and quarter. Thinly slice scallions and place half in a small bowl for vinaigrette along with ½ teaspoon brown sugar. Set aside remaining scallions for rice. Roughly chop cashews.

  3. Roast Vegetables

    Roast Vegetables

    In a separate small bowl, whisk together soy sauce, gochujang (skip or use half for less heat), remaining brown sugar, and 1 tablespoon canola oil. Line a baking sheet with foil. Place sweet potato and mushrooms on foil, then pour over soy sauce mixture and toss to coat. Arrange in an even layer slightly spaced apart and roast until vegetables are tender and slightly browned, about 20 minutes.

  4. Make Scallion Vinaigrette

    Make Scallion Vinaigrette

    While vegetables roast, add rice wine vinegar and 1½ tablespoons canola oil to bowl with scallions and brown sugar. Season with ⅛ teaspoon salt and crushed red pepper (skip or use half for less heat). Whisk to combine.

  5. Make Cashew Rice and Prepare Lettuce Cups

    Make Cashew Rice and Prepare Lettuce Cups

    Stir half of cashews and remaining scallions into cooked rice, reserving remaining cashews for garnish. Pat lettuce dry with paper towel and separate into 6 individual cups (double up your cups or make a few extra if you like!). 

  6. Plate Sweet Potato Lettuce Cups

    Plate Sweet Potato Lettuce Cups

    Top lettuce leaves with a small spoonful of coconut cashew rice and top with roasted vegetables. Garnish with remaining cashews and drizzle over scallion vinaigrette. Serve any remaining rice and veggies alongside and dig in!

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