A sheet pan gochujang bowl is a straightforward, flavor-packed method to make use of up leftover veggies. Veggies, chickpeas, tofu are tossed in a scrumptious Gochujang marinade and baked! Serve your gochujang bowls over rice, lettuce, or noodles. It’s such a flexible meal!
Desk of Contents
In the event you’re new to gochujang, it’s a spicy, fermented Korean chili paste with a bit of little bit of a candy taste. It’s wonderful in sauces, just like the sauce and dressing for this gochujang rice bowl!
We’re going to up the flavour ante on this recipe by combining gochujang paste with gochugaru flakes. Gochugaru is the chili used to make gochujang paste, so it actually doubles down on that unimaginable taste!
This sheet pan meal has a lot of veggies, and every thing baked on one baking dish! You make this scrumptious marinade with each gochujang paste and gochugaru flakes for a deep, gochujang taste for the veggies and protein. And Whereas every thing bakes up collectively, you make a tangy, refreshing dressing with vinegar and gochugaru flakes together with a bit of little bit of maple for the candy. Double the flavour! The dressing livens the bowl up much more because it pairs amazingly with the roasted veggies in addition to crunchy lettuce or rice or every other accompaniments.
After baking, you merely gown the veggies and protein and serve. You may serve the gochujang bowls as-is with the roasted veggies and protein or serve it over rice or as a salad with some contemporary spring greens or lettuce. Or add the combination to wraps! You may also serve this as an entree with cooked greens on the facet.
The dressing is simply fabulous. If you wish to add to the freshness, be happy so as to add sliced, contemporary onion, cucumber, or carrots to pickle them a bit of bit after which use that further crunch in your gochujang bowls. How beautiful is that pan dinner!
Why You’ll Love Gochujang Rice Bowls
- one-pan meal that’s filled with taste!
- so versatile. Use no matter veggies you’ve got available, and serve over lettuce, rice, noodles, in wraps, and so forth.
- double gochujang taste from each gochujang paste and gochugaru flakes
- non-compulsory fast pickled veggies go on high so as to add freshness and crunch!
- nut-free with gluten-free and soy-free choices
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Sheet Pan Gochujang Rice Bowl
A sheet pan gochujang bowl is a straightforward, flavor-packed method to make use of up leftover veggies. Veggies, chickpeas, tofu are tossed in a scrumptious Gochujang marinade and baked!. Serve your gochujang bowls over rice, lettuce, or noodles. It’s such a flexible meal! Nut-free
Servings: 4
Energy: 193kcal
Components
For the Baked Tofu
- 7 ounces (198.45 g) agency or further agency tofu pressed for quarter-hour after which cubed
- 1 cup (164 g) cooked chickpeas
- 4 ounces (113.4 g) mushrooms (white, child portabella or cremini) quartered
- 2 cups (200 g) cauliflower florets
- ½ cup (64 g) chopped carrots
- ½ cup (62 g) or extra chopped zucchini
For the Marinade
- 1 tablespoon soy sauce, use tamari for gluten-free or coconut aminos for soy-free
- 1 tablespoon sesame oil
- 2 tablespoons gochujang paste
- 1 tablespoon gochugaru flakes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
For the Dressing
- 1 tablespoon white vinegar or rice vinegar
- 1 tablespoon maple syrup
- ½ teaspoon gochugaru flakes
- 1-2 tablespoon water
- ½ teaspoon garlic powder or 1 small clove of garlic, minced for a fair more energizing garlic punch
- sesame seeds, inexperienced onion for garnish
Directions
Bake the tofu and veggies.
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Preheat the oven to 400° F (205° C).
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Dice the tofu and chop your veggies, if you have not already, and add to a bowl. Chop the veggies up in order that they’re considerably the identical dimension, so the cooking time for all stays comparable
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Then, make the marinade by mixing the entire marinade substances collectively in a small bowl till they’re effectively mixed.
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Pour the marinade over the veggies and tofu, tossing effectively to coat. Unfold this combination onto a parchment-lined baking sheet or a baking dish, and bake for 35 to 45 minutes, stirring as soon as throughout cooking.
In the meantime, make the dressing.
Assemble the gochujang bowls.
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As soon as the the entire veggies are cooked by and the tofu is a bit of bit crisp, take away the baking dish from the oven, and drizzle on a few of the dressing.
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Switch the cooked veggies and tofu to bowls and serve. You may serve them on their very own, over some chopped greens or cooked rice or noodles, add to wraps, and even make sandwiches!
Notes
Gochujang bowls are naturally nut-free. They’re additionally gluten-free should you use gluten-free gochujang and tamari as an alternative of soy sauce.
To make this recipe soy-free, use chickpea flour tofu, coconut aminos as an alternative of soy sauce. Make your soyfree gochujang : combine collectively 2 teaspoons every of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup to make your personal gochujang.
Vitamin
Vitamin Information
Sheet Pan Gochujang Rice Bowl
Quantity Per Serving
Energy 193
Energy from Fats 63
% Each day Worth*
Fats 7g11%
Saturated Fats 1g6%
Sodium 589mg26%
Potassium 518mg15%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 8g9%
Protein 12g24%
Vitamin A 2731IU55%
Vitamin C 30mg36%
Calcium 111mg11%
Iron 2mg11%
* P.c Each day Values are primarily based on a 2000 calorie food regimen.
Components and Substitutions
- tofu – That is your protein. You need to use chickpea tofu as an alternative for soy-free.
- chickpeas – Use cooked or canned, drained chickpeas.
- mushrooms – Select a hearty mushroom, like button or porcini.
- veggies – I’m utilizing cauliflower, carrots, and zucchini, however be happy to make use of your veggies of alternative primarily based on what you’ve got that must be used up.
- soy sauce – Provides saltiness and umami to the marinade. You need to use tamari or coconut aminos as an alternative for gluten-free and/or soy-free.
- sesame oil – Helps every thing crisp up within the pan and provides a pleasant taste.
- gochujang paste – You need to use store-bought or make your personal should you want gluten-free and/or soy-free by mixing 2 teaspoons every of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup in a small bowl.
- gochugaru flakes – You’re utilizing these chili flakes in each the marinade and the dressing.
- garlic powder and onion powder – You’re utilizing each within the marinade and simply garlic powder within the dressing. In the event you like, you should use a minced clove of garlic within the dressing as an alternative of the powder.
- vinegar – Offers the dressing a fantastic tang!
- maple syrup – Provides a bit of sweetness to the dressing.
Suggestions
- Once you’re slicing up the veggies, be sure they’re a reasonably even dimension, not too massive or too small. You need the veggies and tofu to cook dinner up at about the identical charge.
- To save lots of time, put together the dressing and the rest you’re serving with the gochujang bowls whereas the tofu and veggies are within the oven.
Find out how to Make Gochujang Bowls
Bake the tofu and veggies.
Preheat the oven to 400° F (205° C).
Dice the tofu and chop your veggies, should you haven’t already, and add to a bowl. You need to chop the veggies up in order that they’re considerably the identical dimension. You don’t need them too giant, particularly for cauliflower florets. You additionally don’t need them too small, so don’t slice the zucchini and carrots too skinny. You need the cooking time for all of them to remain fairly comparable, and having even sizes helps with that lots. Additionally use a sheet or pan that can match all of the substances in single or simply about double layer.
Then, make the marinade by mixing the entire marinade substances collectively in a small bowl till they’re effectively mixed.
Pour the marinade over the veggies and tofu, tossing effectively to coat. Unfold this combination onto a parchment-lined baking sheet or a baking dish, and bake for 35 to 40 minutes, stirring as soon as throughout cooking.
In the meantime, make the dressing by mixing the entire dressing substances collectively in a small bowl. Put aside.
Assemble the gochujang bowls.
As soon as the the entire veggies are cooked by and the tofu is a bit of bit crisp, take away the baking dish from the oven, and drizzle on a few of the dressing.
Switch the cooked veggies and tofu to bowls and serve. You may serve them on their very own, over some chopped greens or cooked rice or noodles, add to wraps, and even make sandwiches!
Incessantly Requested Questions
Gochujang bowls are naturally nut-free. They’re additionally gluten-free should you use gluten-free gochujang and tamari as an alternative of soy sauce.
To make this recipe soy-free, use chickpea flour tofu, coconut aminos as an alternative of soy sauce, and make your personal Gochujang: combine collectively 2 teaspoons every of gochugaru pepper flakes, chickpea miso, and coconut aminos and 1 teaspoon maple syrup
To make fast pickled veggies to go along with the bowl, slice ½ to 1 cucumber, some julienned carrot, some onion into skinny slices. Then, make a double batch of the gochugaru dressing, and use half of the dressing together with one other 2 to three tablespoons of water to combine with the greens. Let the veggies sit for 15 to twenty minutes or refrigerate them for at the least an hour, after which use them.
