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Gochujang Potatoes and Chickpeas Over Quinoa Recipe

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4.4 from 48 reviews

These roasted gochujang potatoes and chickpeas make for a flavorful and easy weeknight meal, perfectly paired with fluffy quinoa. All components cook together in the oven on a sheet pan, making cleanup a breeze. The dish features a vibrant gochujang-based sauce that balances spicy, sweet, and tangy flavors, enhanced by fresh herbs and crunchy sesame seeds.

Ingredients

Vegetables and Legumes

  • 2–3 Yukon gold potatoes, cut into 3/4 inch cubes
  • 1, 15 oz can of chickpeas, rinsed and drained

Seasonings and Oils

  • 1 tbsp cornstarch
  • 1/2 tsp dry thyme or 8 sprigs fresh thyme, leaves removed
  • 2–3 tbsp avocado oil or high heat oil of choice
  • Salt and 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 based on spice preference)
  • 2 tbsp maple syrup
  • 1 tbsp rice wine vinegar
  • 1 tbsp tamari or soy sauce
  • 1 tbsp water
  • 1 clove garlic, grated
  • Juice and zest of half a lime
  • 2 spring onions, thinly sliced (whites and greens separated)
  • 1/4 cup fresh parsley, minced
  • Sesame seeds for garnish (optional)

Instructions

  1. Prepare Potatoes: Preheat the oven to 425°F. Fill a large bowl with cold water and add a few ice cubes. Submerge the cubed potatoes in the water and soak for 10 minutes to reduce starch and help crisp them during roasting.
  2. Prepare Chickpeas and Potatoes for Roasting: While the potatoes soak, rinse and dry the chickpeas thoroughly using a clean kitchen towel. Arrange the chickpeas on one side of a large baking tray lined with parchment paper or a silicone mat. Remove potatoes from water, rinse, and dry thoroughly with a kitchen towel to remove excess moisture. Place potatoes on the opposite side of the baking tray. Sprinkle cornstarch, dried or fresh thyme, salt, and pepper over the potatoes and chickpeas. Drizzle with avocado oil and toss gently to evenly coat all pieces. Arrange everything in a single layer with space between pieces for even roasting.
  3. Prepare Quinoa: In an oven-safe ramekin or small dish, add rinsed quinoa. Mix the boiling water and vegetable bouillon paste, then pour over the quinoa. Cover the dish with foil or an oven-safe lid.
  4. Roast Potatoes, Chickpeas, and Cook Quinoa: Place the baking tray with potatoes and chickpeas in the oven. If space allows, place the covered quinoa dish on the same tray, otherwise use a separate tray. Roast everything for 20 minutes. After 20 minutes, flip the potatoes and chickpeas to ensure even browning, then roast for another 10 minutes or until potatoes are golden and crispy around the edges.
  5. Rest and Fluff Quinoa: Once done, remove the quinoa from the oven and keep it covered for an additional 5 minutes to steam. Then remove the cover and fluff the quinoa with a fork. Set aside while preparing the sauce.
  6. Make Gochujang Sauce: In a large bowl, combine gochujang, maple syrup, rice wine vinegar, tamari or soy sauce, water, grated garlic, lime juice, and lime zest. Mix thoroughly and taste to adjust seasoning as desired. Stir in the white parts of the sliced spring onions.
  7. Combine and Serve: Add the roasted chickpeas and potatoes to the sauce bowl. Toss with minced parsley and the green parts of the spring onions until well coated. Serve the potato and chickpea mixture over the bed of fluffy quinoa. Garnish with extra scallions and optional sesame seeds for added texture and flavor.

Notes

  • Add extra fresh vegetables like sliced cucumbers, carrots, and radishes to your plate for added crunch and nutrition.
  • For crispier potatoes, boil them briefly first and shake to roughen edges before coating and roasting. This will increase cooking time but enhance texture.
  • If sensitive to spice, reduce the amount of gochujang in the sauce. Start with 1 tablespoon and adjust to taste to avoid overpowering heat.

Find it online: https://deliciousyum.com/gochujang-potatoes-and-chickpeas-over-quinoa-recipe/