Description
A vibrant and flavorful vegan dish featuring crispy roasted Yukon gold potatoes and chickpeas tossed in a tangy, spicy gluten-free gochujang sauce, served over fluffy quinoa. This wholesome recipe balances sweet, sour, and umami notes with fresh herbs and a zesty lime finish, perfect for a comforting yet healthy meal.
Ingredients
Scale
Roasted Potatoes and 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 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 for 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
- Preheat and soak potatoes: Preheat your oven to 425°F (220°C). Fill a large bowl with cold water and a few ice cubes. Add the cubed potatoes and soak for 10 minutes to remove excess starch and help crisp when roasted.
- Prepare potatoes and chickpeas for roasting: While soaking, pat the rinsed chickpeas dry with a clean kitchen towel. On a large lined baking tray, place chickpeas on one side. Remove potatoes from water, rinse, and dry thoroughly. Place potatoes on the opposite side of the tray. Sprinkle cornstarch, thyme, salt, and pepper over potatoes, drizzle oil over both chickpeas and potatoes, then toss everything to coat evenly. Spread in a single layer ensuring space between pieces for even roasting.
- Cook quinoa and roast mixture: In an oven-safe ramekin or dish, add quinoa. Mix boiling water with vegetable bouillon paste and pour over quinoa. Cover with foil or a lid. If enough space, place quinoa dish on the same tray as potatoes and chickpeas; otherwise, use a separate tray. Roast everything for 20 minutes, then flip chickpeas and potatoes and roast for 10 more minutes until potatoes are golden and crispy around the edges.
- Finish quinoa: Remove quinoa from oven and keep covered for an additional 5 minutes. Remove foil and fluff quinoa with a fork. Let stand while preparing the sauce.
- Make the gochujang sauce and combine: In a large bowl, whisk together gochujang, maple syrup, rice wine vinegar, tamari, water, grated garlic, lime juice, and lime zest. Taste and adjust seasoning if desired. Stir in the spring onion whites. Add the roasted potatoes and chickpeas along with fresh parsley to the sauce, tossing gently to coat everything well.
- Serve: Plate the fluffy quinoa, then top generously with the gochujang-coated potatoes and chickpeas. Garnish with spring onion greens and optional sesame seeds. Serve immediately and enjoy this vibrant, hearty meal.
Notes
- Soaking potatoes in ice water helps achieve crispy edges when roasted.
- Adjust gochujang quantity to control the heat level of the dish.
- Use gluten-free tamari to keep the recipe gluten-free.
- Can substitute quinoa with rice or another grain of choice.
- Avocado oil or any neutral high-smoke point oil works best for roasting.
- Leftovers store well in an airtight container for up to 3 days.
- For added crunch, sprinkle toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Korean-Inspired Fusion
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: gochujang potatoes, roasted chickpeas, quinoa bowl, vegan, gluten-free, Korean inspired, healthy dinner, plant based meal
