Korean Chickpea Potato and Tomato Bowl

A nutritious and flavor-packed Korean-inspired bowl featuring spiced potatoes, sautéed tomatoes and seasoned chickpeas.

Ingredients

• 1 cup, cubed Potatoes
• 1/2 cup Canned Chickpeas
• 1/2 cup, chopped Tomatoes
• 1 tbsp Gochujang
• 1 tsp Soy Sauce (Gluten-Free Tamari)
• 1 tsp Maple Syrup
• 1 tsp, toasted Sesame Oil
• 1 clove, minced Garlic
• 1/2 tsp, minced Ginger
• 1 tbsp, sliced Green Onions
• 1 tsp, toasted Sesame Seeds

Instructions

1. Boil potatoes until tender, about 15-20 minutes. Drain and set aside.
2. In a pan, sauté the tomatoes until soft, about 5 minutes.
3. In a bowl, combine gochujang, tamari, maple syrup, toasted sesame oil, minced garlic, and minced ginger.
4. Add chickpeas and potatoes to the pan with tomatoes.
5. Pour the sauce over the ingredients. Stir well to combine.
6. Cook for 5 minutes, allowing the sauce to thicken.
7. Garnish with green onions and toasted sesame seeds before serving.

Cuisine: Korean

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch