Gochujang Sweet Potato + Chickpea Bowl

Up close shot of food bowl with a fork and drink.

5 from 2 votes

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 Vegan + Dairy-free. Meat Add-In Option.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Keyword: air-fryer, airfryer, brussels sprouts, buddha bowl, chickpea, dinner, easy, family-friendly, gochujang, healthy bowl, kid-friendly, lunch, meatless, spicy, sweet, sweet potatoes, vegan

Servings: servings

Calories: 382kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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