The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gochujang Butter Beans with Nori Sweet Potato Fries & Stir-fried Greens
Chunky butter beans are the star of this vibrant bowl. Simmer them in a creamy and fiery gochujang sauce, then serve alongside stir-fried greens and golden sweet potato fries, tossed in umami sea weed flakes. Finish with a sprinkle of sesame seeds for extra crunch.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp black sesame seeds (Sesame)
- 2 tsp maple syrup (maple syrup(100%))
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g mangetout
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 2 spring onion
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 pak choi
- 2 sweet potato
Nutritional Information
Calories: 464
Protein: 15g
Carbs: 63g
Fat: 17g
Gochujang Butter Beans with Nori Sweet Potato Fries & Stir-fried Greens
Chunky butter beans are the star of this vibrant bowl. Simmer them in a creamy and fiery gochujang sauce, then serve alongside stir-fried greens and golden sweet potato fries, tossed in umami sea weed flakes. Finish with a sprinkle of sesame seeds for extra crunch.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large frying pan & a sieve
Get the fries on
- Cut the sweet potatoes into fries, then place onto the lined baking tray
- Toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Do the prep
- Trim the pak choi and cut into bite-sized pieces. Drain and rinse the butter beans. Slice the spring onions on an angle, keeping the white and green parts separate. Thinly slice the nori into strips
Fry the greens
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pak choi and mangetout. Cook for 3-4 mins, until softened. Season with salt and pepper
- Stir in the ginger & garlic paste, toss to coat and cook for 30 secs. Remove from the pan and cover to keep warm
Simmer the beans
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the spring onion whites and cook for 2-3 mins
- Stir in the almond cream, butter beans, gochujang paste, tamari and maple syrup
- Bring to the boil and simmer for 3-4 mins, until thickened. Add a splash of water if it's a little thick
Plate up
- When ready, toss the nori through the fries
- Serve the creamy gochujang butter beans into bowls, with the nori fries and greens alongside
- Sprinkle over the sesame seeds and spring onion greens to finish
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