# Korean-Inspired Vegetable Lunch with Ssamjang Broccoli, Sesame-Ginger Sweet Potatoes, and Chili-Crunch Avocado > Tender broccoli gets a punchy coating of kimchi sauce and savory ssamjang, alongside sweet potatoes dressed with sesame, ginger, and plenty of scallions. Cool avocado, spicy chili crunch, and tangy banchan turn a fridge-and-pantry lunch into a plate with real contrast. - URL: https://www.chezjk.com/recipes/fridge-and-pantry-lunch-bowl-steamed-broccoli-roasted-sweet-potato-avocado-korea - Author: Jonathan Katzman - Cooked and photographed: 2022-04-19 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: dairy-free ![Korean-Inspired Vegetable Lunch with Ssamjang Broccoli, Sesame-Ginger Sweet Potatoes, and Chili-Crunch Avocado](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F861b598b8d1254ba.jpg) ## Steamed Broccoli with Kimchi Sauce and Ssamjang Steaming keeps the broccoli bright and juicy, while the two fermented condiments bring acidity, heat, and deep savory flavor without a long cooking process. ### Ingredients - 1½ lb broccoli, cut into large florets with tender stems attached - 3 tablespoons Acid League kimchi sauce - 3 tablespoons Queens ssamjang or another prepared dairy-free ssamjang - 1–2 tablespoons warm water, as needed ### Instructions 1. Peel any tough broccoli stems and cut them into slender batons. Bring an inch of water to a simmer beneath a steamer basket. 2. Steam the broccoli, covered, for 5–7 minutes, until vivid green and just tender when pierced. Spread briefly on a platter so excess moisture can evaporate. 3. Stir the ssamjang with enough warm water to make a thick, spoonable sauce, keeping any chunky texture. 4. Drizzle the broccoli with kimchi sauce and spoon the ssamjang over it. Taste before adding any additional salt. ### Notes - Ssamjang and kimchi sauces vary substantially in salt and heat; start with two-thirds of each amount if using unfamiliar products. ## Roasted Sweet Potatoes with Scallions and Sesame Roasting concentrates the sweet potatoes and sets their edges, so they hold together under a creamy, acidic dressing. ### Ingredients - 1½ lb orange-fleshed sweet potatoes, scrubbed and cut into 1-inch skin-on chunks - 1 tablespoon avocado oil - ¼ teaspoon kosher salt - 4 scallions, thinly sliced - 1 tablespoon toasted sesame seeds, white or mixed white and black - Sesame-Ginger Dressing, from the component below ### Instructions 1. Heat the oven to 425°F. Toss the sweet potatoes with avocado oil and salt on a rimmed baking sheet, then spread into a single layer. 2. Roast for 25–35 minutes, turning once, until tender through the center with lightly browned edges. 3. Let cool for 5 minutes. Spoon over the sesame-ginger dressing and finish generously with scallions and toasted sesame seeds. ### Notes - Already-cooked sweet potatoes work well here: warm them gently or serve at room temperature, then dress just before eating. ## Sesame-Ginger Dressing Tahini gives the dressing enough body to cling to the potatoes; ginger and rice vinegar keep their sweetness from becoming heavy. ### Ingredients - 2 tablespoons tahini - 1½ tablespoons unseasoned rice vinegar - 2 teaspoons tamari - 2 teaspoons finely grated fresh ginger - 1 teaspoon toasted sesame oil - 2–3 tablespoons water, as needed ### Instructions 1. Whisk the tahini, rice vinegar, tamari, ginger, and sesame oil together. 2. Whisk in water a little at a time until the dressing falls from a spoon in a thick ribbon. 3. Taste and adjust with a little more vinegar for brightness or water if it is too concentrated. ### Notes - Stir the tahini thoroughly before measuring so the dressing does not become oily or unusually stiff. ## Leftover Korean Banchan A small portion of pungent, crunchy banchan supplies a ready-made acidic counterpoint to the sweet potatoes and avocado. ### Ingredients - 2 cups prepared dairy-free Korean radish banchan, such as spicy seasoned dried radish or radish kimchi ### Instructions 1. Use clean utensils to portion the banchan from its storage container. 2. Let excess liquid drain away without squeezing it dry. Serve cool in its own section of each plate. ### Notes - Use the leftover banchan you have rather than making a new batch for this meal. Check its ingredients if avoiding fish, shellfish, wheat, or other allergens. ## Avocado with Spicy Chili Crunch Rich, cool avocado softens the fermented heat elsewhere on the plate, while crisp chile and garlic add a contrasting finish. ### Ingredients - 2 large ripe avocados - 2–3 tablespoons Momofuku spicy chili crunch ### Instructions 1. Halve and pit the avocados, then scoop out the flesh and cut into thick wedges. 2. Stir the chili crunch to distribute its solids through the oil. Spoon over the avocado immediately before serving. ### Notes - Begin with the smaller amount of chili crunch; the broccoli and banchan also bring heat and salt. ## Overall Timing / Workflow The potatoes take the longest; everything else can be prepared while they roast, keeping the final assembly quick. ### Instructions 1. 0:00 — Heat the oven to 425°F and prepare the sweet potatoes. 2. 0:10 — Put the potatoes in the oven. Make the sesame-ginger dressing, slice the scallions, and prepare the broccoli. 3. 0:25 — Turn the potatoes and bring the steamer water to a simmer. Portion the banchan. 4. 0:30 — Steam the broccoli and thin the ssamjang. 5. 0:40 — Check that the potatoes are tender. Let them cool slightly, then dress and garnish them. 6. 0:45 — Cut the avocado, add chili crunch, and assemble the plates. Allow a few extra minutes if the potatoes need longer. ## Plating Keeping the vegetables in distinct sections preserves each sauce and lets every bite have a different balance of sweet, spicy, and fermented flavors. ### Instructions 1. Arrange broccoli on one side of each shallow bowl or plate and spoon its sauces over the top. 2. Add the dressed sweet potatoes alongside, keeping the scallions and sesame seeds visible. 3. Place a compact mound of banchan beside the potatoes and arrange avocado wedges in the remaining space. 4. Spoon chili crunch directly over the avocado rather than mixing it through the whole plate. ## Leftover Path Separate storage keeps crisp garnishes from softening and prevents the banchan and sauces from overwhelming the other vegetables. ### Instructions 1. Refrigerate cooked broccoli and sweet potatoes in separate airtight containers within 2 hours; use within 3–4 days. 2. Refrigerate sesame-ginger dressing separately for up to 4 days. Thin with a splash of water before using. 3. Keep unused banchan in its original container and follow its storage guidance; do not return served portions to the original batch. 4. Reheat sweet potatoes in a 375°F oven until hot, or enjoy them cold. Warm broccoli briefly with steam rather than cooking it soft. 5. Cut fresh avocado for the next meal when possible. Refrigerate any cut leftovers airtight and use the next day. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.