Easy Gochujang Potatoes and Chickpeas | Vegetarian Dishes With Potatoes

Easy Gochujang Potatoes and Chickpeas

Vegetarian Dishes With Potatoes

★★★★★ 4.8/5 (15 ratings)

Ingredients

For the Roasted Potatoes & Chickpeas

• 2–3 Yukon Gold potatoes, chopped into roughly ¾-inch pieces
• 1 (15-ounce) can chickpeas, thoroughly drained and rinsed
• 1 tablespoon cornstarch
• ½ teaspoon dried thyme, or leaves from 8 fresh thyme sprigs
• 2–3 tablespoons avocado oil or another oil suitable for high-heat cooking
• Salt and freshly ground black pepper, as needed

For the Quinoa

• ½ cup uncooked quinoa, rinsed thoroughly
• 1 cup boiling water
• ½ teaspoon vegetable bouillon paste

For the Gochujang Dressing

• 2 tablespoons gluten-free gochujang, adjusted according to your preferred heat level
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon tamari or soy sauce
• 1 tablespoon water
• 1 garlic clove, finely grated
• Juice and finely grated zest from ½ lime
• 2 green onions, finely sliced, with the white and green portions kept separate
• ¼ cup finely chopped fresh parsley
• Sesame seeds, optional, for serving

Instructions

1. Prepare the potatoes. Set your oven to 425°F. While it heats, place the cubed potatoes in a large bowl filled with cold water and a few ice cubes. Let them sit for about 10 minutes. This quick soak helps remove some surface starch.
2. Arrange everything for roasting. Spread the drained chickpeas onto a parchment-lined baking sheet and gently pat them dry with a clean kitchen towel. Drain the potatoes, rinse them once, and dry them thoroughly.
   
   Place the potatoes and chickpeas on the baking sheet, keeping them in separate areas. Sprinkle over the cornstarch, thyme, salt, and pepper. Drizzle with enough avocado oil to lightly coat everything.
   
   Use your hands or a spatula to toss the ingredients until evenly seasoned. Spread everything into one layer, leaving plenty of room between the pieces so they roast rather than steam.
3. Cook the quinoa and roast. Place the rinsed quinoa into a small oven-safe baking dish or ramekin. Combine the boiling water with the vegetable bouillon paste and pour the mixture over the quinoa.
   
   Cover the dish securely with foil or an oven-safe lid. Place it on the same baking sheet if there is sufficient room; otherwise, use another tray.
   
   Transfer everything to the oven and roast for 20 minutes.
   
   Remove the tray briefly and turn the potatoes and chickpeas so they brown evenly. Return everything to the oven for another 10 minutes, or until the potatoes are tender inside and golden around the edges.
4. Finish the quinoa. Once the quinoa is removed from the oven, leave it covered for approximately 5 minutes. Then uncover it and gently separate the grains with a fork. Let it sit uncovered while you prepare the sauce.
5. Mix the gochujang sauce. Add the gochujang, maple syrup, rice vinegar, tamari or soy sauce, water, grated garlic, lime juice, and lime zest to a large mixing bowl.
   
   Whisk everything together until smooth. Taste the sauce and adjust the balance to suit your preference. Add more maple syrup for sweetness, vinegar or lime for acidity, or gochujang for extra heat.
   
   Fold in the sliced green onion whites.
6. Coat the roasted vegetables. Add the hot roasted potatoes and chickpeas to the bowl containing the sauce. Sprinkle in the fresh parsley and toss gently until the vegetables are evenly covered in the glossy gochujang mixture.
7. Serve. Spoon the fluffy quinoa into serving bowls and pile the saucy roasted potatoes and chickpeas over the top.
   
   Finish with the reserved green onion tops and a sprinkle of sesame seeds, if desired. Serve immediately while the potatoes and chickpeas are still warm and crisp.