Gochujang Chickpea Bowl

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

The Gochujang Chickpea Quinoa Bowl is a vibrant fusion dish that marries Korean flavors with a hearty, plant-based base. Originating from Korea, gochujang is a fermented red chili paste that brings a savory depth and subtle heat to the dish. This bowl features protein-rich chickpeas and quinoa, creating a satisfying and nourishing meal. Fresh vegetables provide a crisp texture, while a drizzle of sesame oil adds a nutty aroma. This dish is beloved for its bold, umami-rich taste and its ability to be customized with various toppings. It’s a perfect choice for those seeking a flavorful, healthy, and vegan-friendly meal.

Ingredients

Serving Size:

Onion – 1 Piece
Quinoa – 1 Cups
Chickpeas – 400 Grams
Gochujang – 3 Tbsp
Garlic – 3 Cloves
Bell Pepper – 1 Piece
Carrot – 1 Piece
Soy Sauce – 2 Tbsp
Sesame Oil – 1 Tbsp
Green Onion – 3 Piece

Nutrition

Per Serving

350 Kcal

Calories

12 Grams

Total Fat

2 Grams

Saturated Fat

600 Mg

Sodium

45 Grams

Total Carbohydrate

8 Grams

Dietary Fiber

5 Grams

Sugars

12 Grams

Protein

Directions

Step 1

Rinse quinoa under cold water and cook according to package instructions. Set aside.

Step 2

In a pan, heat sesame oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.

Step 3

Add sliced bell pepper and carrot to the pan. Cook for 5-7 minutes until tender.

Step 4

Stir in chickpeas, gochujang, and soy sauce. Cook for another 5 minutes, mixing well.

Step 5

Combine cooked quinoa with the chickpea mixture. Stir to mix all ingredients evenly.

Step 6

Garnish with chopped green onions and serve hot, enjoying the blend of flavors.

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Gochujang Chickpea Bowl

Categories :

Ingredients

Nutrition