Gochujang Potatoes Chickpeas Quinoa (Printable)

Crispy roasted potatoes and chickpeas glazed in spicy Korean gochujang sauce over fluffy quinoa.

# What You’ll Need:

→ Vegetables & Proteins

01 - 1.1 pounds baby potatoes, halved
02 - 1 can (15 ounces) 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 tablespoons gochujang (Korean chili paste)
08 - 2 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon sesame oil
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon maple syrup or agave nectar
12 - 2 tablespoons water

→ Seasonings

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

# How-to 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 until water is absorbed. Remove from heat and let sit, 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 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 perfect balance of spicy, sweet, and savory flavors that somehow taste like theyve been simmering for hours
  • Proteinrich and satisfying without leaving you feeling weighed down
  • Great for meal prep and actually tastes better the next day
02 -
  • Dont skip the step of tossing garlic with the vegetables before roasting, it transforms into sweet, caramelized bits that are way better than raw garlic cooked in the skillet
  • The glaze thickens quickly in the skillet, so have everything ready before you start the final toss
  • Gochujang brands vary wildly in spice level, start with less and add more if you love heat
03 -
  • Rinse your quinoa thoroughly until the water runs clear, or itll taste bitter and ruin the dish
  • Let the roasted vegetables sit in the hot oven for a few extra minutes if theyre not crispy enough, that crunch is essential
  • Warm your gochujang slightly in the microwave before measuring, itll be easier to whisk into the sauce

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