Sweet Potato Lettuce Cups

Sweet Potato Lettuce Cupswith Coconut Cashew Rice

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
3servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Laura

By Chef Laura

Calories770
Protein16g
Total Carb101g
Total Fat35g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    jasmine rice
  • 14-ounce can lite coconut milk
    14-ounce can lite coconut milk
  • sweet potato
    sweet potato
  • shiitake mushrooms
    shiitake mushrooms
  • scallion
    scallion
  • roasted salted cashews
    roasted salted cashews
  • dark brown sugar
    dark brown sugar
  • gluten-free soy sauce
    gluten-free soy sauce
  • gochujang
    gochujang
  • rice wine vinegar
    rice wine vinegar
  • crushed red pepper
    crushed red pepper
  • head Boston lettuce
    head Boston lettuce

What You'll Need

  • canola oil
  • water
  • kosher salt
  • 6" small pot with lid
  • aluminum foil
  • 2 baking sheets