Gochujang Potatoes and Chickpeas
These roasted gochujang potatoes and chickpeas are served over quinoa and all of it cooks on a sheet pan in the oven. Full of flavor and an easy weeknight meal to make when you’re busy.
Tis the season to be busy, but a girls gotta eat, so when I’m pressed for time I love a good sheet pan meal because I can set it and forget it till the timer goes off while I take care of other things. And today isn’t any different because we’re making gochujang coated roasted potatoes and chickpeas over quinoa. All of which cooks in the oven…even the quinoa!
Why You’ll Love These Gochujang Potatoes and Chickpeas
- Everything cooks in the oven. Everything including the quinoa bakes in the oven at the same time for just 30 minutes. You whisk together a few ingredients and then toss everything together and dinner is served. That easy!
- Easy to customize. I’ll go into more specifics below, but this is a recipe to suit your tastes. I give you the base and you can always add or adjust things to fit your tastebuds.
- Balanced. We have beans, greens, potatoes and quinoa to provide a good amount of protein, iron, potassium, fiber and energy to keep you satisfied and fueled. Not to mention, this is loaded with antioxidants from the gochujang and herbs used to add flavor to the meal.
Key Ingredients and Substitutions
- Potatoes: I love the taste of Yukon gold potatoes, but this also pairs super nice with sweet potatoes or even butternut squash.
- Chickpeas: Chickpeas are a go to in my sheet pan meals because of the crispy texture they get in the oven. However, you can also roast other beans like white beans or butter beans and even tofu.
- Cornstarch: This will help crisp up our potatoes even more. You can also use arrow root starch, potato starch or tapioca starch as alternatives.
- Quinoa: This cooks in the oven similar to oven cooked rice pilaf. You can use any color quinoa you like, just make sure to rinse well before using.
- Gochujang: Our star flavor enhancer. This is a Korean red pepper paste. It’s spicy in a flavorful way and also has savory and sweet undertones. While I normally love to provide a swap, I highly recommend sticking to gochujang as it is very unique in flavor and hard to mimic. You can find this paste in some local grocery stores in the International section, Asian supermarket or even online.
- Tamari: I like to use wheat free tamari as a way to keep this dish gluten-free. Soy sauce and coconut aminos also work great too.
- Maple Syrup: Since this is in liquid form, this whisks into the sauce very well. You can also use regular cane sugar, just know that it might be harder to dissolve into the sauce.
- Rice Vinegar: Helps add some tang, but you can also use more lime juice to taste if desired.
- Greens: I used parsley as both an herb to freshen this dish up with and a way to get in some greens. Parsley is loaded with vitamin A, C and K and you can get these benefits even if you use small amounts of it, so if you are not a dark leafy greens kind of person, this is a great strategy for packing in nutrients and enjoying them.
How to Make Gochujang Potatoes and Chickpeas
Fill a large bowl with water and ice then soak the potatoes for 10 minutes. This will help extract excess starch from the potatoes and help them crisp up more in the oven when you bake them.
Place your rinsed chickpeas in a clean kitchen towel, pat dry, and add to a large baking tray. Remove the potatoes from the water, rinse and dry then place them on the opposite side of the baking tray. Top the potatoes and chickpeas with cornstarch, thyme, pinch of salt and pepper and enough oil to coat. Toss to evenly coat and spread out in a single layer making sure there is space in between for everything to roast evenly.
In an oven safe dish add the quinoa, mix the water and veg paste together then pour over the quinoa. Cover with foil or an oven safe lid. Add to the same baking tray if there’s enough space or place on a separate tray then roast everything in the oven for 20 mins. Give the chickpeas and potatoes a flip then cook for an additional 10 mins.
Let quinoa sit covered for 5 mins. Remove the foil and fluff it with a fork and allow to stand.
In a large bowl mix gochujang, syrup, vinegar, soy, water, garlic, and lime. Taste and adjust ingredients more to your liking. Top with the chickpeas, potatoes, scallions and parsley and toss to combine. Serve with quinoa, garnish and enjoy.
Expert Tips
- Add some more veggies. If you have some more time, this dish pairs great with some fresh veggies like sliced cucumbers, carrots and radishes. Just add them to your plate at the end before serving.
- For a crispier potato, try boiling them first. Instead of soaking, you can bring your potatoes to a boil and shake them a bit to rough them up around the edges. Then continue with coating them in seasoning and oil before baking in the oven. Just note this will increase your cooking time.
- If sensitive to spice, use less gochujang. Start off with less in the sauce, taste and then add more if you feel you can tolerate it. I often recommend starting with just a tablespoon and seeing how it tastes in the sauce if it is your first time using gochujang.
Frequently Asked Questions
Soaking your potatoes will help to release excess starches from the potatoes, which results in a crispier potato when you roast it. You can also do this by steaming or boiling your potatoes for 10 minutes, “roughing them up” (tossing them after they cook to disturb the edges of the potato cubes) and baking in the oven. I prefer soaking as I don’t have to wait for the water to get to boiling.
I don’t think it is overly spicy, but this can be a very different experience for someone that doesn’t like spicy foods. This condiment does have heat and it’s important to adjust the spice if you know you are sensitive to it. Start off with 1 tablespoon of it in the sauce and see if you tolerate it then gradually work your way up if you really like the flavors and tolerate the spice. It may also help to seek out versions that state on the package that it is mild in heat.
If you use gluten-free tamari or soy sauce along with a gluten-free gochujang, then this dish can be made gluten-free. Gochujang is not normally gluten-free, but there are more brands now offering gluten-free options! For gluten-free gochujang, I’ve been loving O*Food and the small container of Sempio from my local Asian grocery store.
This meal is best served immediately after baking. You can save the quinoa and store in an airtight container in the fridge for up to 5 days. The potatoes and chickpeas can be saved coated in sauce or not coated depending on if you want to try and re-roast the potatoes and chickpeas. Store the plain chickpeas with potatoes in a container separate from the sauce and store in the fridge for up to 4 days and reheat the potatoes and chickpeas in the oven at 350F for 10 minutes to warm through before coating in sauce. If you already coated everything in sauce, you can still store it in the fridge for up to 3 days.
How to Serve
This meal is complete as is. Feel free to serve with some fresh veggies to help break up some of the spice. I like to use cooling veggies like sliced cucumbers, carrots, lettuce, cabbage or radish.
Quinoa is a great complex carbohydrate that also offers protein and fiber, which is why I included it in this dish. If not a fan of quinoa, feel free to leave it out and serve with rice, noodles or greens.
More Easy Vegan Sheet Pan Meals
- Sheet Pan Cashew Tofu
- Smoky Sweet Potato and Chickpea Sheet Pan Dinner
- Vegan Sheet Pan Dinner for the Holidays
- Roasted Shredded Brussels Sprout Salad with Crispy Tofu
- Roasted Gnocchi with Caramelized Cauliflower
- Roasted Lentil Potato Salad
Gochujang Potatoes and Chickpeas
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Korean Inspired
- Diet: Vegan
Description
These roasted gochujang potatoes and chickpeas are served over quinoa and all of it cooks on a sheet pan in the oven. Full of flavor and an easy weeknight meal to make when you’re busy.
Ingredients
- 2–3 yukon gold potatoes, cut into 3/4 in cubes
- 1, 15 oz can of chickpeas, rinsed and drained
- 1 tbsp cornstarch
- 1/2 tsp dry thyme or 8 sprigs fresh, leaves removed
- 2–3 tbsp avocado oil or high heat oil of choice
- 1/2 cup dry quinoa, rinsed well
- 1 cup boiling water + 1/2 tsp vegetable bouillon paste
- Salt and pepper to taste
Gochujang Sauce
- 2 tbsp gluten-free gochujang (use less 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 with whites and greens separated
- 1/4 cup fresh parsley, minced
- Sesame seeds for garnish, optional
Instructions
- Preheat oven to 425F. Fill a large bowl with cold water and a few ice cubes. Add the potatoes to the water and allow to soak for 10 minutes.
- Meanwhile, place your rinsed chickpeas in a clean kitchen towel, pat them dry, and add them to a large lined baking tray. Remove the potatoes from the water and rinse. Dry off the potatoes and place them on the opposite side of the baking tray. Top with cornstarch, thyme, pinch of salt and pepper and enough oil to coat the potatoes and chickpeas. Toss them to evenly coat and spread the chickpeas and potatoes out in a single layer making sure there is space in between for everything to roast evenly.
- In a ramekin or oven safe dish add the quinoa, Mix the water and vegetable broth together then pour over the quinoa. Cover with foil or an oven safe lid. Add to the same baking tray if there’s enough space or place on a separate tray then place everything in the oven to roast for 20 minutes. Give the chickpeas and potatoes a flip then cook for an additional 10 minutes or until the potatoes are golden around the edges.
- Keep the quinoa covered for an extra 5 minutes out of the oven. Remove the foil and fluff it with a fork and allow to stand as you prepare your sauce.
- In a large bowl combine the gochujang, syrup, vinegar, soy sauce, water, garlic, and lime. Give everything a mix, taste and adjust the sauce ingredients more to your liking. Stir in the spring onions and then top with the roasted chickpeas and potatoes along with the parsley and toss everything together to combine.
- Plate your quinoa then top with the potato and chickpea mixture and serve with extra scallions and sesame seeds.
Notes
Add some more veggies. If you have some more time, this dish pairs great with some fresh veggies like sliced cucumbers, carrots and radishes. Just add them to your plate at the end before serving.
For a crispier potato, try boiling them first. Instead of soaking, you can bring your potatoes to a boil and shake them a bit to rough them up around the edges. Then continue with coating them in seasoning and oil before baking in the oven. Just note this will increase your cooking time.
If sensitive to spice, use less gochujang. Start off with less in the sauce, taste and then add more if you feel you can tolerate it. I often recommend starting with just a tablespoon and seeing how it tastes in the sauce if it is your first time using gochujang.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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Another 5 star eat. This is delicious and easy to put together. It got a nice crisp in the oven. Made a few swaps based on what I had – lemon instead of lime, cilantro instead of parsley, no green onion. Still great and this will definitely be added into the rotation.