Gochujang Potatoes Chickpeas Quinoa (Printer-Friendly)

Roasted potatoes and chickpeas glazed in spicy Korean sauce served over fluffy quinoa for a satisfying plant-based bowl.

# What You'll Need:

→ Vegetables & Proteins

01 - 1.1 lbs baby potatoes, halved
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 small red onion, sliced
04 - 2 cloves garlic, minced
05 - 2 spring onions, sliced for garnish

→ Grains

06 - 1 cup quinoa, rinsed

→ Gochujang Sauce

07 - 3 tbsp gochujang (Korean chili paste)
08 - 2 tbsp soy sauce or tamari
09 - 1 tbsp sesame oil
10 - 1 tbsp rice vinegar
11 - 1 tbsp maple syrup or agave nectar
12 - 2 tbsp water

→ Seasonings

13 - 2 tbsp olive oil
14 - Salt and pepper to taste
15 - 1 tbsp toasted sesame seeds for garnish

# How to Make It:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Toss halved potatoes and chickpeas with olive oil, salt, pepper, and minced garlic. Spread evenly on the baking tray and roast for 25-30 minutes, stirring halfway, until potatoes are crispy and chickpeas are golden.
03 - In a saucepan, add rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, and water until smooth.
05 - Heat a large skillet over medium heat. Add sliced red onion and sauté for 2-3 minutes until softened. Add the roasted potatoes and chickpeas. Pour in the gochujang sauce and toss to coat. Cook for another 2-3 minutes until everything is heated through and well-glazed.
06 - Divide quinoa among bowls, top with the gochujang potatoes and chickpeas mixture, sprinkle with sesame seeds and sliced spring onions.

# Expert Advice:

01 -
  • The sauce transforms humble ingredients into something restaurant-worthy
  • Meal prep friendly — the flavors actually deepen overnight
02 -
  • Gochujang brands vary dramatically in spice level — always taste your sauce before adding it to the pan
  • Overcooked quinoa turns to mush — check it at the 12 minute mark and adjust time accordingly
03 -
  • Pat chickpeas dry with a clean towel before roasting for maximum crunch
  • Let the roasted vegetables cool slightly on the tray — they crisp up as they cool

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