Gochujang Potatoes Chickpeas Quinoa (Print Version)
Crispy roasted potatoes and chickpeas glazed in spicy Korean sauce over fluffy quinoa.
# What You Need:
→ Vegetables & Proteins
01 -
02 -
03 -
04 -
05 -
→ Grains
06 -
→ Gochujang Sauce
07 -
08 -
09 -
10 -
11 -
12 -
→ Seasonings
13 -
14 -
15 -
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss halved potatoes and chickpeas with olive oil, salt, pepper, and minced garlic. Spread evenly on the baking sheet and roast for 25–30 minutes, stirring halfway, until potatoes are crispy and chickpeas are golden.
03 - In a saucepan, add rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, maple syrup, and water until smooth.
05 - Heat a large skillet over medium heat. Add sliced red onion and sauté for 2–3 minutes until softened.
06 - Add the roasted potatoes and chickpeas to the skillet. Pour in the gochujang sauce and toss to coat. Cook for another 2–3 minutes until everything is heated through and well-glazed.
07 - Divide quinoa among bowls, top with the gochujang potatoes and chickpeas mixture, sprinkle with sesame seeds and sliced spring onions.
# Expert Tips:
01 -
- That gochujang glaze hits every note—sweet, salty, spicy, and deeply savory
- The crispy chickpeas are absolutely addictive and add the most satisfying crunch
02 -
- Different gochujang brands vary wildly in heat—start with less and add more if you can handle it
- Do not crowd the baking sheet or your chickpeas will steam instead of crisp up
03 -
- Pat your chickpeas completely dry before roasting—water is the enemy of crispy
- Taste your glaze before tossing it with everything and adjust the sweetness or heat