Description
A delightful fusion of crispy potatoes and protein-rich chickpeas coated in a vibrant gochujang mixture, perfect for a cozy dinner or brunch.
Ingredients
Scale
- 2 cups potatoes, diced
- 1 can chickpeas, drained and rinsed
- 2 tablespoons gochujang
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable broth or water
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the diced potatoes and chickpeas in a large mixing bowl.
- Whisk together gochujang, olive oil, garlic powder, salt, and pepper in a small bowl. Drizzle this mixture over the potatoes and chickpeas, stirring well to coat all pieces.
- Spread the mixture evenly on a sheet pan.
- Roast in the oven for 25-30 minutes, or until the potatoes are tender and crispy.
- Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until fluffy.
- Serve the roasted potato and chickpea mixture over the quinoa, garnishing with chopped green onions or cilantro if desired.
Notes
This dish can be personalized with various vegetables or grains and is great for meal prep. Storing leftovers in an airtight container keeps them fresh for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg