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Gochujang Potatoes and Chickpeas

Gochujang Potatoes and Chickpeas
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If you’re in search of a delicious and comforting meal perfect for busy weeknights or family gatherings, look no further than Gochujang Potatoes and Chickpeas. This vibrant dish features crispy roasted yukon gold potatoes and hearty chickpeas, all tossed in a flavorful gochujang sauce that brings a delightful kick. Served over fluffy quinoa, this recipe is not only easy to prepare but also packed with wholesome ingredients that will satisfy everyone at the table. With its balance of flavors and versatility, it’s a meal you’ll return to time and again.

Ingredients

Scale
  • 2–3 yukon gold potatoes
  • 1 can chickpeas
  • 1/2 cup dry quinoa
  • 2 tbsp gochujang
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp tamari
  • 1 clove garlic
  • Juice of half a lime
  • 1 tbsp avocado oil
  • 1/2 tsp dry thyme
  • 1 tbsp cornstarch
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Soak diced potatoes in cold water for 10 minutes.
  2. Drain chickpeas and pat dry. On a lined baking tray, combine chickpeas and potatoes with cornstarch, thyme, salt, pepper, and oil; mix well.
  3. In an oven-safe dish, combine rinsed quinoa with boiling water mixed with vegetable bouillon paste; cover tightly.
  4. Place both trays in the oven; roast for about 20 minutes.
  5. Flip the chickpeas and potatoes; roast for an additional 10 minutes until golden.
  6. In a bowl, mix gochujang sauce ingredients together. Toss roasted mixture with sauce before serving over quinoa.

Nutrition

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