Tempura Sweet Potato Bao

Rinse and dry all produce. Cut the sweet potato into thin rounds, about 1/8 inch thick. To make the tempura batter, add the flour and ½ cup cold water into a large bowl. Whisk together and season with salt. The batter should be fairly thin, so add up to 2 tbsp more water if you need to.

Thinly slice the peach, working around the pit. Run your knife through the kimchi to thinly chop. Combine the sliced peach and kimchi in a medium bowl and mix together. Thinly slice the scallion.

Zest 1 tbsp of Meyer lemon into a small bowl. Halve the Meyer lemon and add the juice from half to the bowl. Add the vegan mayonnaise, season with salt, and stir to combine.

Place a large nonstick skillet over medium-high heat and add ½ cup vegetable oil. Once the oil is hot, carefully dip the sweet potatoes into the batter and lay them in the oil. Cook until golden and crispy, about 2 to 3 minutes per side. Transfer to a paper towel lined plate and immediately sprinkle with salt.

Pop the bao buns into the microwave to warm, about 1 minute. To make the bao buns, divide the tempura sweet potatoes between each bun and top with peach kimchi. Don’t worry if you have extra sweet potato slices– you’ll use them later.

Divide the spring mix between large plates and top with remaining lemon juice. Add the bao buns to the plates and serve with any remaining tempura sweet potato and peach kimchi. Sprinkle entire plate with the scallion. Dip the bao into the Meyer lemon aioli and enjoy!