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I’m not exactly sure how I came up with this one, but I really love gochujang and miso paste. I’ve recently just started experimenting with both of them and thought the flavors would go well with sweet potatoes. My girlfriend is a vegetarian so I’ve been trying to make side dishes more nutritionally sound instead of just carbs, with the addition of chickpeas, red onions, and cilantro this beats the heck out of a plain baked sweet potato. Some toasted pepitas or thinly sliced jalapeno would’ve been welcome additions that I’ll try the next time around but still an incredible dish.
Start off by pre heating the oven to 450 degrees. Drain and rinse the can of chickpeas then set them aside for later. Then it’s time to peel the sweet potatoes, cut them into 1/2 inch thick rounds. You can use a mandolin for this part but getting them roughly all the same thickness will work fine.
The “sauce” for this recipe consists of gochujang, red miso paste, and seasoned vinegar. Whisk all of those ingredients together then pour over the sweet potatoes and chickpeas, evenly coat everything. Transfer the sweet potatoes and chickpeas to a parchment lined sheet pan. Bake for 15 minutes then rotate, bake for 15 more minutes. While everything is in the oven mix together the red onion, cilantro, and tbsp of rice vinegar. Adding the vinegar to the onions will mellow them out but still have a little bit of that raw onion flavor.
Once the pan is removed from the oven let it cool for about 5 minutes then transfer them to a serving dish. Try to keep the potatoes in a somewhat even layer, shingling slightly. Evenly distribute the chickpeas throughout the potatoes. To finish it all off add some of the red onion and cilantro to every potato on the dish.
2 large sweet potatoes, cut into 1/2 inch rounds
16oz chickpeas, rinsed
1 bunch of cilantro, roughly chopped
1/2 red onion, julienned
1 tbsp gochujang
1 tbsp red miso paste
2 tbsp seasoned rice vinegar
1 tbsp seasoned rice vinegar
2 tbsp neutral cooking oil
- Preheat the oven to 450 degrees
- Whisk together the gochujang, red miso paste, and 2 tbsp rice vinegar
- Mix together the sweet potatoes, chickpeas, and gochujang
- Evenly spread the potatoes and chickpeas on a parchment lined sheet pan
- Roast for 15 minutes then rotate the baking sheet, bake for 15 more minutes
- Mix the red onions, cilantro, and 1 tbsp rice vinegar
- Remove the baking sheet from the oven, let it cool for about 5 mins
- Transfer the roasted potatoes and chickpeas to a serving dish, top with the red onion and cilantro mixture