This Gochujang Sweet Potato and Chickpea Bowl is a flavor-packed, plant-based meal that’s both nutritious and satisfying. Featuring roasted sweet potatoes, crispy air-fried Brussels sprouts, and chickpeas, all served over brown rice, this bowl is elevated with a sweet and spicy gochujang sauce. The sauce, made from gochujang paste, honey, and a mix of seasonings, brings a delightful balance of heat, sweetness, and umami. Garnished with sesame seeds, this dish is perfect for lunch or dinner.
Ingredients:
For the Bowl:
- 2 medium organic sweet potatoes, peeled and cubed small
- 1 (15 oz.) can organic chickpeas, drained and rinsed
- 2 cups air-fried Brussels sprouts
- 2 cups cooked brown rice
For the Gochujang Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons rice vinegar
- 1 cup organic raw honey
- 1/4 cup organic vegetable stock or water
- 4 tablespoons gochujang paste
- 3 tablespoons of tamari sauce (or substitute with soy sauce).
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
For Garnish:
- Sesame seeds
Instructions:
1. Prepare the Vegetables:
- Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes and chickpeas on a baking sheet.
- Drizzle with a little olive oil, season with salt and pepper, and roast for 25-30 minutes, until the sweet potatoes are tender and the chickpeas are slightly crispy.
- While the sweet potatoes and chickpeas are roasting, air-fry or roast the Brussels sprouts.
- For air frying, cook them at 375°F (190°C) for 10-12 minutes until crispy.
- If roasting, place them in the oven alongside the sweet potatoes for about 20-25 minutes, turning halfway through.
2. Cook the Brown Rice:
- While the vegetables are cooking, prepare the brown rice according to package instructions.
3. Make the Gochujang Sauce:
- In a medium-sized saucepan, melt the unsalted butter over medium heat.
- Stir in the rice vinegar, honey, and vegetable stock or water.
- Add the gochujang paste, tamari sauce, sea salt, black pepper, smoked paprika, garlic powder, and dried parsley. Stir well to combine.
- Bring the mixture to a simmer, stirring frequently, and cook for about 5-7 minutes until the sauce has thickened slightly. Remove from heat.
4. Assemble the Bowl:
- To assemble the bowl, start by adding a base of cooked brown rice.
- Top with roasted sweet potatoes, chickpeas, and air-fried Brussels sprouts.
- Generously drizzle the gochujang sauce over the top of the bowl.
5. Garnish and Serve:
- For garnish, add a sprinkle of sesame seeds on top of the dish.
- Serve warm and enjoy!
Conclusion:
This Gochujang Sweet Potato and Chickpea Bowl is an explosion of flavors with the perfect mix of sweet, spicy, and savory. The roasted vegetables and crispy chickpeas add texture, while the gochujang sauce brings a bold flavor that ties everything together. Ideal for meal prep or a quick dinner, this bowl is as nutritious as it is delicious.
Gochujang Sweet Potato and Chickpea Bowl
Gochujang Sweet Potato and Chickpea Bowl combinesroasted sweet potatoes, chickpeas, and Brussels sprouts over brown rice, alldrizzled with a sweet and spicy gochujang sauce. It’s a flavorful, plant-basedmeal that’s perfect for any time of day.
Ingredients
For the Bowl:
- 2 medium organic sweet potatoes peeled and cubed small
- 1 15 oz. can organic chickpeas, drained and rinsed
- 2 cups air-fried Brussels sprouts
- 2 cups cooked brown rice
For the Gochujang Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons rice vinegar
- 1 cup organic raw honey
- 1/4 cup organic vegetable stock or water
- 4 tablespoons gochujang paste
- 3 tablespoons of tamari sauce or substitute with soy sauce.
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
For Garnish:
- Sesame seeds
Instructions
Prepare the Vegetables:
- Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes and chickpeas on a baking sheet.
- Drizzle with a little olive oil, season with salt and pepper, and roast for 25-30 minutes, until the sweet potatoes are tender and the chickpeas are slightly crispy.
- While the sweet potatoes and chickpeas are roasting, air-fry or roast the Brussels sprouts.
- For air frying, cook them at 375°F (190°C) for 10-12 minutes until crispy.
- If roasting, place them in the oven alongside the sweet potatoes for about 20-25 minutes, turning halfway through.
Cook the Brown Rice:
- While the vegetables are cooking, prepare the brown rice according to package instructions.
Make the Gochujang Sauce:
- In a medium-sized saucepan, melt the unsalted butter over medium heat.
- Stir in the rice vinegar, honey, and vegetable stock or water.
- Add the gochujang paste, tamari sauce, sea salt, black pepper, smoked paprika, garlic powder, and dried parsley. Stir well to combine.
- Bring the mixture to a simmer, stirring frequently, and cook for about 5-7 minutes until the sauce has thickened slightly. Remove from heat.
Assemble the Bowl:
- To assemble the bowl, start by adding a base of cooked brown rice.
- Top with roasted sweet potatoes, chickpeas, and air-fried Brussels sprouts.
- Generously drizzle the gochujang sauce over the top of the bowl.
Garnish and Serve:
- For garnish, add a sprinkle of sesame seeds on top of the dish.
- Serve warm and enjoy!