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Gochujang Potatoes and Chickpeas over quinoa in a bowl, topped with scallions, parsley, and sesame seeds

Gochujang Potatoes and Chickpeas

  • Author: Omar
  • Total Time: 45 minutes
  • Yield: 2-3 servings 1x

Description

Gochujang Potatoes and Chickpeas is a bold, plant-based bowl with crispy roasted potatoes, chickpeas, and a sweet-spicy gochujang sauce served over fluffy quinoa—easy, comforting, and packed with flavor.

Ingredients

Scale

Roasted Potatoes & Chickpeas

  • 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 fresh thyme leaves)

  • 2–3 tbsp avocado oil or high-heat oil

  • Salt and black pepper, to taste

Quinoa

  • 1/2 cup dry quinoa, rinsed well

  • 1 cup boiling water

  • 1/2 tsp vegetable bouillon paste

Gochujang Sauce

  • 2 tbsp gluten-free gochujang (adjust to taste)

  • 2 tbsp maple syrup

  • 1 tbsp rice wine vinegar

  • 1 tbsp tamari or soy sauce

  • 1 tbsp water

  • 1 clove garlic, grated

  • Zest and juice of 1/2 lime

  • 2 spring onions, thinly sliced (whites and greens separated)

  • 1/4 cup fresh parsley, minced

  • Sesame seeds, optional garnish

Instructions

  1. Preheat oven to 425°F (220°C). Add potato cubes to a bowl of cold water with ice and soak for 10 minutes.

  2. Pat chickpeas completely dry and place them on one side of a lined baking sheet.

  3. Drain, rinse, and dry potatoes, then add to the other side of the baking sheet.

  4. Toss potatoes and chickpeas with cornstarch, thyme, salt, pepper, and oil until evenly coated. Spread in a single layer.

  5. Add quinoa to an oven-safe ramekin. Mix boiling water with bouillon paste and pour over quinoa. Cover tightly with foil.

  6. Roast everything for 20 minutes, flip the potatoes and chickpeas, then roast 10 more minutes until golden and crisp.

  7. Remove quinoa from oven and let rest covered for 5 minutes, then fluff with a fork.

  8. In a large bowl, whisk together gochujang, maple syrup, vinegar, tamari, water, garlic, and lime zest and juice. Taste and adjust seasoning.

  9. Stir in spring onion whites, roasted potatoes, chickpeas, and parsley. Toss to coat evenly.

  10. Serve over quinoa and garnish with spring onion greens and sesame seeds.

Notes

Soaking potatoes helps remove excess starch for extra crispiness.

Dry chickpeas thoroughly to avoid steaming instead of roasting.

Adjust gochujang based on spice preference—this sauce builds heat quickly.

Leftovers keep well refrigerated for up to 4 days.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 Serving
  • Calories: 430 kcal
  • Sugar: 12 g
  • Sodium: 680 mg
  • Fat: 16 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 10 g
  • Protein: 14 g
  • Cholesterol: 0 mg

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Find it online: https://pulserecipes.com/gochujang-potatoes-and-chickpeas/