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Bowl Food with Purple Sweet Potatoes

Freekeh and Purple Sweet Potato Bowl with Sesame-Gochujang Sauce

Cook extra Freekeh and roast a purple sweet potato so you can make this easy bowl.
Course Main Course
Servings 4
Author Robin Asbell



  • 1/4 cup Gochujang
  • 1/2 cup tahini
  • 1/4 cup rice vinegar
  • 1/4 cup tamari
  • 1 tablespoon brown sugar or other sweetener


  • 4 cup cooked freekeh or other grain cooled
  • 1 medium purple sweet potato roasted, cooled
  • 1 large avocado
  • 2 small golden beets peeled and thinly sliced
  • 2 small watermelon radishes peeled and thinly sliced
  • 1 bunch kale chopped
  • pea shoots for garnish


  • For the sauce, place the gochujang and tahini in a medium bowl and stir until well-mixed, then gradually stir in the rice vinegar, tamari, and brown sugar.
  • Build your bowls, placing a cup of grain in the bottom of each. Arrange sweet potato, avocado, beets, radishes and kale on the grain, then drizzle with the sauce. Garnish with pea shoots and serve.