Gochujang Potatoes Chickpeas Quinoa (Printable)

Crispy roasted potatoes and chickpeas in spicy gochujang sauce over fluffy quinoa for a satisfying Korean-inspired plant-based meal.

# 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 (use tamari for gluten-free)
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

# Steps:

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 crispy roasted potatoes get this incredible sticky glaze that makes you lick your fingers without thinking
  • Everything cooks on one sheet pan while quinoa simmers, making weeknight excellence feel effortless
  • That sweet-spicy-tangy sauce hits every craving corner, and you will want to drizzle it on everything else too
02 -
  • Gochujang brands vary wildly in spice levels, so start with less if you are heat-sensitive and taste as you go
  • Letting the quinoa rest off the heat for those 5 minutes makes the difference between fluffy and gummy every time
  • The sauce thickens quickly in the skillet, so have everything ready before you start tossing
03 -
  • Pat your chickpeas completely dry before roasting for the crispiest result
  • Double the sauce and keep some in the refrigerator for drizzling over grain bowls all week

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