Gochujang Potatoes Chickpeas Quinoa (Printable Version)
Crispy roasted potatoes and chickpeas tossed in spicy gochujang sauce over fluffy quinoa.
# 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 pepper to taste
15 - 1 tbsp toasted sesame seeds for garnish
# How To Make It:
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 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.
05 - Heat a large skillet over medium heat. Add sliced red onion and sauté for 2-3 minutes until softened. Add roasted potatoes and chickpeas. Pour in gochujang sauce and toss to coat. Cook for 2-3 minutes until heated through and well-glazed.
06 - Divide quinoa among bowls. Top with gochujang potatoes and chickpeas mixture. Sprinkle with sesame seeds and sliced spring onions.
# Helpful Hints:
01 -
- The sauce clings to every nook and cranny of the potatoes, creating these sticky, caramelized edges that make you wonder why youd ever eat plain roasted potatoes again.
- Everything happens on one baking sheet plus one pot, meaning maximum flavor with minimum cleanup afterward.
02 -
- Different brands of gochujang vary wildly in spice level, so start with less sauce than you think you need and taste as you go.
- The quinoa needs to sit covered for 5 minutes after cooking, or it turns gummy instead of fluffy.
03 -
- Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top to bring out their nutty flavor.
- Let the roasted potatoes and chickpeas cool slightly before tossing them in the sauce, so the coating sticks better instead of sliding off.