Gochujang Sweet Potato + Chickpea Bowl

Indulge in a bowl of plant-based goodness with our Gochujang Sweet Potato + Chickpea Bowl. Featuring the wholesome goodness of sweet potatoes, crispy Brussels sprouts, and protein-rich chickpeas atop a fluffy bed of brown rice, this dish is a flavor explosion. The irresistible sticky Gochujang sauce brings a perfect balance of slight sweetness from honey + savory umami saltiness from tamari + a spicy kick from the Gochujang paste. Completely Gluten-free. Vegan, Dairy-free, Meal Prep-Friendly + Meat Add-In Option.

Starting from the thought of turning my Air Fryer Brussels Sprouts into a full meal, I'm excited to share my latest bowl creation with you y'all! After the AMAZING response to my Maple Chili Sweet Potato Bowl and Vegan Fall Harvest Farro Bowl, I felt inspired to come up with another delicious + nourishing grain bowl. I've been loving adding a Korean-inspired twist to dishes with Gochujang paste so that's how this Gochujang Sweet Potato + Chickpea Bowl was created!

If you're on the lookout for more delicious bowls like this one, then the Vegan Jamaican Power Bowl, the Jerk Vegetable Farro Bowl, or, of course, the Savory Chickpea Quinoa Buddha Bowl and the Easy Green Goddess Buffalo Chicken Bowl are excellent options to mix things up.

This Buddah/grain bowl is healthy + flavor-packed-- It's the kind of dish that brings warmth and satisfaction to the table thanks to the sweet potato---But the real magic? That sweet, savory + spicy Gochujang sauce. It takes the whole experience up a notch. Trust me, it's a dish that never disappoints! And if you're a big sweet potato lover definitely try this Apple Cheddar Sweet Potato Soup and Crispy Cajun Sweet Potato Fries next.

What Is Gochujang?

While I rarely adapt foods outside of my Southern or Jamaican roots, I truly love Spicy Gochujang sauce (along with a few other cultural foods), therefore, I wanted to highlight this special sauce which is a part of the Korean culture.

Gochujang is basically a crimson red Korean chili paste that's made from red chili peppers, glutinous rice, fermented soybeans + salt. It's like this awesome flavor bomb that brings spicy, sweet, and savory vibes to Korean-inspired dishes. You can use it in soups, stews, marinades, and sauces to give your cooking that extra oomph! I personally LOVE using it on chicken/cauliflower wings and tacos! PSA...It's highly recommended not to be eaten on its own since the taste can be pretty aggressive. Haha

What Does A Gochujang Sweet Potato + Chickpea Bowl Taste Like?

• A burst of savory, sweet + spicy flavors
• Creamy, caramelized sweetness from the sweet potatoes
• Crispy + slightly charred Brussels sprouts
• Nutty + hearty chickpeas
• Umami-rich Gochujang sauce
• Perfectly balanced with a hint of sweetness from honey
• Loaded with comforting and satisfying textures
• It's essentially a bowl full of plant-based deliciousness!

What is a Buddha Bowl/Grain Bowl + Its Components?

Whelp, basically a Buddha Bowl is a nourishing one-dish meal that has a little bit of everything. Generally, it consists of rice or grains, roasted veggies, a dressing, and a protein (usually beans, tofu, lentils, + sometimes meats + fish). In short, Buddha Bowls are made with the main focus on clean eating and were created based on Chinese + Japanese medicine principles.

How To Make Gochujang Sweet Potato + Chickpea Bowl

This bowl is all about simplicity—it's got four main components: brown rice, roasted sweet potatoes, chickpeas, and that delicious Gochujang sauce. And let me tell you, it's a meal prepper's dream! You can store each part separately and just throw them together whenever you're ready to eat. So easy + convenient!

Ingredients

BOWL:

• Sweet potatoes. Peeled + cubed small
• Canned chickpeas. Drained + rinsed.
• Air Fryer Brussels Sprouts. See my recipe HERE on how to achieve the crispiest most delicious Brussels sprouts.
• Brown rice. Learn my tricks on how to cook brown rice!

GOCHUJANG SAUCE:

• Butter. Use unsalted butter to add additional flavor + fat to the sauce. For vegan/dairy-free option, use vegan butter.
• Rice vinegar. Like many vinegars, it's made through a fermentation of process of rice grains. Has a very mild, delicate flavor profile. You can sub with apple cider vinegar, sherry vinegar, lemon juice, white vinegar, or white wine.
• Raw honey. This adds a nice hint of sweetness to the heat. For a vegan option feel free to use maple syrup, light brown sugar, or cane sugar, if you'd like.
• Vegetable stock or water. Use low-sodium store-bought or make your own. 
• Gochujang paste. You can find this at Korean or Asian markets (or via Amazon) and well-stocked grocery stores. It’s Korean fermented chili paste that is often stored in the refrigerator once opened.
• Tamari sauce. You can also use soy sauce.
• Sea salt + black pepper.
• Herbs + spices. Smoked paprika, garlic powder + dried parsley.
• Sesame seeds. For garnish

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS BOWL!

Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Gochujang Sweet Potato + Chickpea Bowl. Everything from my fave pans, wooden spoons, parchment paper, and more. SEE THEM HERE!

Can I Add More Ingredients to this Grain Bowl?

Definitely! While the ingredients in this Gochujang Sweet Potato + Chickpea Bowl are perfect as is, I wanted to share a few more ideas of ingredients that you can add in case you make this bowl more than once and want to switch things up!

This is a great recipe to mix and match the ingredients/toppings. For added nutrients, fiber, and color, add your favorite veggies + protein.

Here are some additions that would go well in this grain bowl:

• Greens (i.e. spinach, lettuce, mixed greens, arugula, mustard greens, etc.)
• Creamy avocado slices or chunks add richness and healthy fats to your bowl.
• Shredded chicken or Hot Honey Baked Chicken Breasts-- shrimp, steak, and salmon (if you're a meat eater)
• Microgreens
• Tofu, mushrooms, tempeh, etc. (Great meat alternatives)
• Homemade croutons, baked tortilla, or pita chips
• More roasted veggies
• Boiled or poached eggs
• Roasted herb tomatoes
• Candied bacon (if you're a meat eater)

Can I Use Butternut Squash Instead Of Sweet Potato?

Yes, of course! These flavors in this grain bowl would go beautifully with squash too. You can follow the recipe the same way; just keep an eye on the roasting time since butternut squash may cook a bit faster. For more details on roasting butternut squash, feel free to check out my post on how to roast butternut squash.

Can I Use Another Grain Besides Brown Rice?

Absolutely! If you don't have any brown rice on hand or you just don't love brown rice no worries---you can easily substitute it with basmati rice, quinoa, farro or even cauliflower rice. Any of these options would pair beautifully with this bowl, so feel free to choose the one that suits your dietary preferences or what you have available!

Health Benefits of Sweet Potatoes

These root veggies are SO AMAZING for your health. Some important health benefits of sweet potatoes include:

• Improved digestion. They actually contain more fiber than regular potatoes! Sweet potatoes are also a great source of magnesium, which helps aid digestion.
• Boost your immune system. Sweet potatoes are rich in beta-carotene (a major antioxidant). This fuels your immune system to help protect your body against illness and foreign invaders. You'll also find plenty of vitamin C and B-complex, iron, and phosphorus in these tubers.
• Treat stomach ulcers. Sweet Potatoes can help soothe and repair the stomach and intestines. The immune-boosting vitamins also help cure stomach ulcers. In addition, the dietary fiber helps prevent constipation and acid formation. This can reduce the risk of ulcers.
• Other benefits: Sweet potatoes are also naturally anti-inflammatory and can reduce arthritis pain.

What Are Chickpeas?

For those of you who aren’t aware, another name for Chickpeas is Garbanzo Beans. They have been around for thousands of years and originate from the Middle East. Chickpeas have such a great texture and nutty flavor, which allows them to successfully pair well with a lot of other ingredients, especially in vegan and/or vegetarian recipes.

From creamy hummus to tasty curries and crispy falafel, chickpeas are a superstar ingredient that adds both fun and nutrition to your meals. Plus, they're a great source of protein, fiber, vitamins, and minerals.

Common Q + A's For This Gochujang Sweet Potato + Chickpea Bowl

More Tasty Plant-Based Meals You Will Love

Love this Gochujang Sweet Potato + Chickpea Bowl recipe? Try these healthy plant-based recipes next!

• BBQ Cauliflower Tacos
• Cajun Sweet Potato Grits with Crispy Chickpeas
• Spicy Jamaican Vegan Patties
• Easy Spicy Curry Chickpea + Potatoes
• Meatless Buffalo Ranch Kettle Chip Nachos
• Roasted Butternut Squash Soup
• Southern-Style Cajun Pasta with Pecan Breadcrumbs
• Wild + Brown Rice Stuffed Butternut Squash

MADE OUR RECIPE(S)?

If you tried this Gochujang Sweet Potato + Chickpea Bowl recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Gochujang Sweet Potato + Chickpea Bowl

March 11, 2024 •

By Shanika

5 from 2 votes

Indulge in a bowl of plant-based goodness with our Gochujang Sweet Potato + Chickpea Bowl. Featuring the wholesome goodness of sweet potatoes, crispy Brussels sprouts, and protein-rich chickpeas atop a fluffy bed of brown rice, this dish is a flavor explosion. The irresistible sticky Gochujang sauce brings a perfect balance of slight sweetness from honey + savory umami saltiness from tamari + a spicy kick from the Gochujang paste. Completely Vegan + Dairy-free. Meat Add-In Option.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Serves: 2 servings

Units:

US Customary|Metric

Pin It Print It

Ingredients

BOWL:

• 2 medium organic sweet potatoes, peeled + cubed small
• 1 (15 oz.) can organic chickpeas, drained + rinsed
• 2 cups Air Fryer Brussels Sprouts
• 2 cups cooked brown rice

SAUCE:

• 2 Tbsps unsalted butter
• 2 Tbsps rice vinegar
• 1 cup organic raw honey
• ¼ cup organic vegetable stock or water
• 4 Tbsps Gochujang paste
• 3 Tbsps Tamari sauce (You can also use soy sauce)
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• sesame seeds, for garnish

Instructions

TO MAKE THE BRUSSELS SPROUTS:

• See my Air Fryer Brussels Sprouts recipe for the best results!

SEAR THE CHICKPEAS + SWEET POTATOES:

• In a deep medium-skillet over medium-high heat, add the butter. Once melted, add the cubed sweet potatoes and chickpeas followed by the salt, black pepper, garlic powder, smoked paprika, and parsley, stirring to combine and allowing everything to sear on all sides.
• Then add in the Gochujang paste, honey, rice vinegar, Tamari sauce, and veggie stock and whisk everything together until it begins to boil. Reduce heat to low and let everything simmer for another 10-12 minutes or so until the sweet potatoes soften and cook through, stirring occasionally. NOTE: Add a few Tbsps more of veggie stock if the sauce begins to dry out at any point.
• Garnish everything with sesame seeds and remove from heat.
• Serve immediately in your favorite bowl with any side like brown rice or white basmati rice followed by the Brussels sprouts.
• Bon Appetit!

Tips & Tricks

• STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days. To reheat, add the sweet potatoes + chickpeas over the stovetop over medium-high heat and stir until warmed through. You might need to add ¼ cup or so of veggie stock to make things "saucy" again. You can also microwave everything to reheat as well.
• GLUTEN-FREE OPTION: To make this bowl is GF, just ensure that all sauce ingredients are GF-friendly, including the veggie stock and chickpeas.
• HONEY: You can always substitute honey with maple syrup or Agave.

Nutrition

Calories: 382kcal | Carbohydrates: 59g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 2683mg | Potassium: 389mg | Fiber: 5g | Sugar: 3g | Vitamin A: 913IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Love this Post? SHARE!