Gochujang Potatoes Chickpeas Quinoa Bowl (Printable)

Crispy roasted potatoes and chickpeas glazed in spicy Korean chili paste over fluffy quinoa for a satisfying, flavor-packed 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 black pepper to taste
15 - 1 tbsp toasted sesame seeds for garnish

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Toss halved potatoes and chickpeas with olive oil, salt, pepper, and minced garlic. Spread evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until potatoes are crispy and chickpeas are golden.
03 - Combine rinsed quinoa and 2 cups water in a saucepan. 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 before serving.
04 - Whisk together gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, and water in a small bowl until smooth and well combined.
05 - Heat a large skillet over medium heat. Sauté sliced red onion for 2-3 minutes until softened. 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.
06 - Divide cooked quinoa among serving bowls. Top with the gochujang-glazed potatoes and chickpeas mixture. Garnish generously with toasted sesame seeds and sliced spring onions. Serve immediately while warm.

# Expert Advice:

01 -
  • The combination of crispy potatoes and creamy chickpeas creates the perfect texture contrast, plus that spicy glaze makes everything taste like you spent hours on it
  • Its one of those rare vegan bowls that leaves omnivores completely satisfied and reaching for seconds
02 -
  • Different brands of gochujang vary wildly in heat level and sweetness, so always taste your glaze before adding it to the pan
  • The quinoa needs that 5-minute resting period off the heat, or it will turn gummy instead of fluffy
03 -
  • Dry your chickpeas thoroughly with a clean towel before roasting, and they will become significantly crunchier
  • Let the glaze bubble in the skillet for just 30 seconds before tossing to help it cling better to everything

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