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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian-Inspired, Korean
Servings 4
Calories 450 kcal

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!

Nutrition

Calories: 450kcal
Keyword Gochujang sweet potato bowl
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