A sheet pan gochujang bowl is a simple, flavor-packed manner 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
When you’re new to gochujang, it’s a spicy, fermented Korean chili paste with somewhat little bit of a candy taste. It’s superb 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 little 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 little thing bakes up collectively, you make a tangy, refreshing dressing with vinegar and gochugaru flakes together with somewhat 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 some other accompaniments.
After baking, you merely gown the veggies and protein and serve. You’ll be able to serve the gochujang bowls as-is with the roasted veggies and protein or serve it over rice or as a salad with some recent spring greens or lettuce. Or add the combination to wraps! You can too 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 at liberty so as to add sliced, recent onion, cucumber, or carrots to pickle them somewhat bit after which use that further crunch in your gochujang bowls. How attractive 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 may have readily available, and serve over lettuce, rice, noodles, in wraps, and so forth.
- double gochujang taste from each gochujang paste and gochugaru flakes
- optionally available 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 simple, flavor-packed manner 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
Substances
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 related
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Then, make the marinade by mixing all the marinade components collectively in a small bowl till they’re properly mixed.
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Pour the marinade over the veggies and tofu, tossing properly 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 all the veggies are cooked by means of and the tofu is somewhat bit crisp, take away the baking dish from the oven, and drizzle on among the dressing.
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Switch the cooked veggies and tofu to bowls and serve. You’ll be able to 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 for those who use gluten-free gochujang and tamari as a substitute of soy sauce.
To make this recipe soy-free, use chickpea flour tofu, coconut aminos as a substitute 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 individual gochujang.
Vitamin
Vitamin Information
Sheet Pan Gochujang Rice Bowl
Quantity Per Serving
Energy 193
Energy from Fats 63
% Day by 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 Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
Substances and Substitutions
- tofu – That is your protein. You should use chickpea tofu as a substitute 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 at liberty to make use of your veggies of selection based mostly on what you may have that must be used up.
- soy sauce – Provides saltiness and umami to the marinade. You should use tamari or coconut aminos as a substitute for gluten-free and/or soy-free.
- sesame oil – Helps every little thing crisp up within the pan and provides a pleasant taste.
- gochujang paste – You should use store-bought or make your individual for those who 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. When you like, you should utilize a minced clove of garlic within the dressing as a substitute of the powder.
- vinegar – Provides the dressing an incredible tang!
- maple syrup – Provides somewhat sweetness to the dressing.
Ideas
- If you’re chopping up the veggies, ensure they’re a fairly even dimension, not too huge or too small. You need the veggies and tofu to prepare dinner up at about the identical fee.
- 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.
Learn 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, for those who haven’t already, and add to a bowl. You wish 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 related, and having even sizes helps with that loads. Additionally use a sheet or pan that can match all of the components in single or simply about double layer.
Then, make the marinade by mixing all the marinade components collectively in a small bowl till they’re properly mixed.
Pour the marinade over the veggies and tofu, tossing properly 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 all the dressing components collectively in a small bowl. Put aside.
Assemble the gochujang bowls.
As soon as the all the veggies are cooked by means of and the tofu is somewhat bit crisp, take away the baking dish from the oven, and drizzle on among the dressing.
Switch the cooked veggies and tofu to bowls and serve. You’ll be able to serve them on their very own, over some chopped greens or cooked rice or noodles, add to wraps, and even make sandwiches!
Often Requested Questions
Gochujang bowls are naturally nut-free. They’re additionally gluten-free for those who use gluten-free gochujang and tamari as a substitute of soy sauce.
To make this recipe soy-free, use chickpea flour tofu, coconut aminos as a substitute of soy sauce, and make your individual 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 very least an hour, after which use them.
