Name: Gochujang Potatoes and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Korean Inspired
Ingredients: 2–3 Yukon gold potatoes, cut into 3/4-inch cubes; 1 (15 oz) can chickpeas, rinsed and drained; 1 tbsp cornstarch; 1/2 tsp dry thyme or 8 sprigs fresh thyme, leaves removed; 2–3 tbsp avocado oil; 1/2 cup dry quinoa, rinsed well; 1 cup boiling water; 1/2 tsp vegetable bouillon paste; Salt and pepper to taste; 2 tbsp gluten-free gochujang; 2 tbsp maple syrup; 1 tbsp rice vinegar; 1 tbsp tamari or soy sauce; 1 tbsp water; 1 clove garlic, grated; Juice and zest of 1/2 lime; 2 spring onions, thinly sliced; 1/4 cup fresh parsley, minced; Sesame seeds, for garnish (optional)

Description

These roasted gochujang potatoes and chickpeas are served over quinoa and all of it cooks on a sheet pan in the oven. Full of flavor and an easy weeknight meal to make when you’re busy.

Ingredients

2–3 Yukon gold potatoes, cut into 3/4-inch cubes
1 (15 oz) can chickpeas, rinsed and drained
1 tbsp cornstarch
1/2 tsp dry thyme or 8 sprigs fresh thyme, leaves removed
2–3 tbsp avocado oil
1/2 cup dry quinoa, rinsed well
1 cup boiling water
1/2 tsp vegetable bouillon paste
Salt and pepper to taste
2 tbsp gluten-free gochujang
2 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp tamari or soy sauce
1 tbsp water
1 clove garlic, grated
Juice and zest of 1/2 lime
2 spring onions, thinly sliced
1/4 cup fresh parsley, minced
Sesame seeds, for garnish (optional)

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Instructions

Preheat oven to 425°F (220°C). Soak potato cubes in ice water for 10 minutes.
Dry chickpeas and place them on a lined baking tray. Drain and dry potatoes, then place on the other side of the tray.
Add cornstarch, thyme, salt, pepper, and oil. Toss everything to coat evenly and spread into a single layer.
Place quinoa in an oven-safe dish. Mix boiling water with vegetable bouillon and pour over quinoa. Cover tightly with foil.
Add quinoa dish to the baking tray or place on a separate tray. Bake for 20 minutes.
Flip potatoes and chickpeas, then bake for another 10 minutes until golden and crisp.
Let quinoa rest covered for 5 minutes, then fluff with a fork.
In a large bowl, whisk together gochujang, maple syrup, rice vinegar, tamari, water, garlic, lime juice, and zest.
Stir in spring onions. Add roasted potatoes, chickpeas, and parsley. Toss to coat.
Serve over quinoa and garnish with extra spring onions and sesame seeds.

Notes

Add fresh vegetables such as cucumbers, carrots, or radishes for extra texture and freshness.
For crispier potatoes, boil them briefly before roasting instead of soaking.
If sensitive to spice, start with 1 tablespoon of gochujang and add more to taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Korean Inspired