Description
A simple bowl featuring roasted sweet potatoes and chickpeas coated in a spicy-sweet gochujang sauce.
Ingredients
Scale
- 1 large sweet potato, cubed
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon gochujang
- 1 tablespoon maple syrup
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 cup cooked brown rice
- 2 cups mixed greens
- 1 green onion, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato cubes and chickpeas with olive oil on a baking sheet.
- Roast for 20 minutes, stirring halfway through, until the sweet potatoes are tender.
- While roasting, whisk together gochujang, maple syrup, soy sauce, and sesame oil in a small bowl to make the sauce.
- Remove the sweet potatoes and chickpeas from the oven. Drizzle the sauce over them and toss gently to coat. Return to the oven for 5 more minutes.
- Assemble the bowls: Place brown rice and mixed greens in each bowl.
- Top with the sauced sweet potatoes and chickpeas.
- Garnish with sliced green onion before serving.
Notes
- For extra flavor, toast sesame seeds and sprinkle them over the finished bowl.
- You can substitute quinoa for brown rice.
- Adjust the amount of gochujang based on your spice preference.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 18
- Sodium: 450
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 15
- Protein: 18
- Cholesterol: 0
Keywords: gochujang, sweet potato, chickpea, bowl, vegetarian, spicy, maple syrup, brown rice