Gochujang Potatoes Chickpeas Quinoa (Printable Version)

Crispy roasted potatoes and chickpeas glazed in spicy Korean gochujang sauce over fluffy quinoa for a hearty, flavor-packed bowl.

# What You 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 freshly ground black pepper to taste
15 - 1 tbsp toasted sesame seeds for garnish

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss halved potatoes and chickpeas with olive oil, salt, pepper, and minced garlic. Spread evenly on the baking sheet and roast for 25-30 minutes, stirring halfway, until potatoes are crispy and chickpeas are golden.
03 - In a saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 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 and well combined.
05 - Heat a large skillet over medium heat. Add sliced red onion and sauté for 2-3 minutes until softened.
06 - Add roasted potatoes and chickpeas to the skillet. Pour in the gochujang sauce and toss to coat evenly. Cook for another 2-3 minutes until everything is heated through and well-glazed.
07 - Divide quinoa among bowls. Top with the gochujang potatoes and chickpeas mixture. Sprinkle with toasted sesame seeds and sliced spring onions.

# Expert Tips:

01 -
  • The roasted chickpeas get impossibly crispy, almost like croutons but better
  • That gochujang glaze strikes the perfect balance between sweet and fiery
  • Everything comes together in one bowl with minimal cleanup
02 -
  • Gochujang brands vary wildly in heat level, so start with less if you are spice-sensitive
  • Patting chickpeas completely dry before roasting makes the difference between crunchy and sad
  • The glaze thickens quickly in the pan, so have everything ready before you start tossing
03 -
  • Double the sauce and keep leftovers in the fridge for instant weeknight flavor bombs
  • Roast extra chickpeas separately and keep them as crunchy toppings for salads or snacks

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