Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Bakeroise.
Happy Spring! This healthy vegan bowl loving mama is back with another, mostly homemade recipe: Kimchi Chickpea Bowl. What an…interesting combination right? Have no fear. It’s unexpectedly and unbelievably fantastic together.
Since spring is here, I wanted something that was less soupy but still relatively easy. This is a simple yet tasty, colorful, untintentionally gluten-free, vegan bowl that’s packed with chickpeas, fingerling potatoes, red beets, crimini (also spelled: cremini) mushrooms, broccoli and spring onions. It also doesn’t rely on grains for heartiness so that’s one less thing to worry about.
I wanted something that wasn’t only easy but had load of flavor, nutrients and spice. This is not like many unseasoned and bland vegan bowls out there as this one uses kimchi.
Why center kimchi in what would normally be a relatively boring bowl? Well….I guess I could be obnoxious and brag about traveling to Seoul, Korea but my original link to kimchi is much more humble. I simply used to live not too far from a Korean supermarkets and restaurants in Oakland, California. At the time, I wasn’t vegan and after having kimchi at a Korean restaurant many times, I finally bought my first jar of kimchi to add to my homemade fried rice and ever since then, I was hooked.
Kimchi found a permanent place in my fridge.
Without the kimchi, this bowl would just be another plain nourishing bowl sans the grains.
Another part of of the je ne sais quoi flavoring for the Kimchi Chickpea Bowl also comes from some golden nugget mandarins that I had delivered in my Milkrun box. Keep reading and you’ll see how I use them in this recipe.
The other local / Pacific Northwest ingredients are: broccoli from Pablo Munoz, French fingerling potatoes from Wong Potatoes, and purple spring onions from Vibrant Valley Farm.
While I try to keep to mostly Pacific Northwest ingredients, I’ve been receiving some from California and they do not disappoint: golden nugget mandarins from Fruit World in Fresno and red beets from Tomatero in Watsonville.
Either way, the mix of all these chickpeas, roasted vegetables and kimchi will blow your mind.
So let’s make this bowl!
Equipment we need:
At least two mixing bowls
Medium sauce pan for the chickpeas
Two half sheet pans or something equivalent like one half sheet pan and two quarter sheet pans
Parchment paper or silicone mats unless greasing sheet
A second timer, in addition to the oven’s timer, since the vegetables have different cook times. I just use my phone or watch for this part.
Step-by-step Instructions:
First, we have to prepare our oven. We position the racks at center level and a lower level. Ultimately, this is how it will look after all the veggies are prepped:
We preheat the oven to 400° F.
While the oven is preheating, we’re going to work on our base: the garlic chickpeas. In a medium saucepan on the stove, we will sauté our garlic in some olive oil for a few minutes. Then we will add the chickpeas and basically just let it get hot for a few minutes and then turn it to the low or warm setting until we need it for our bowl assembly.
The next part is just coating, seasoning and roasting the vegetables.
Coat and season the potatoes first with olive oil and salt and add to the baking sheet on one half in one layer. Then in the same bowl the potatoes were mixed in, add the beets and coat and season with the olive oil and salt again. Then add the juice of one mandarin and mix. Add those beets to the baking sheet on the other side, all just a single layer. Set that mixing bowl aside to use later.
Add the potatoes and the beets to the oven’s middle rack and start a timer for 40 minutes.
Since almost all the roasted vegetables have different cooking times, it’s important to have a second timer ready. Because once the potatoes go in, your original timer is going to be set for 40 minutes.
When the beets and potatoes are in, set a timer for 15 minutes. During those 15 minutes, start working on the crimini mushrooms. In a second mixing bowl, season it with olive oil and salt only.
Then spread those out on another baking sheet in a single layer. If you’re using a half sheet, only use one half of the sheet. When the second timer goes off at 15 minutes, stick those little mushrooms in the oven in the rack below the beets and potatoes.
Once the mushrooms are in, set a timer for 10 minutes. Get the original bowl that the potatoes and beets were in and mix the broccoli in there with some olive oil, salt and juice of one mandarin. Mix and spread in one layer on a sheet like the other vegetables.
When the timer goes off at 10 minutes, add the sheet to the oven.
Just a note: If you’re only using two half sheets, then you’d obviously have to just add it to the second half sheet, making sure that you do it quickly and carefully so that the mushrooms and broccoli stay on their respective sides and so that not too much cooking time isn’t taken away from the mushrooms.
While everything is roasting, go ahead and cut up some fresh, rinsed purple spring onions for garnish and a little crunch and set aside.
At 45 minutes, everything should be done. Stir the chickpeas one last time and remove all the veggies from the oven.
This recipe easily makes 3-4 bowls. To assemble, add chickpeas to each bowl and add each roasted vegetable one at a time inside the perimeter of the bowl. Make it colorful! Make sure to add about ¼ cup of kimchi as well for more crunch and a kick.
Then add the purple spring onions, perfect for spring!
You can eat it how you want but I personally like to mix it all up like this when I do.
And for any leftovers, just pack them up separately and keep them in the fridge for 3-4 days.
Enjoy!
Kimchi Chickpea Bowl
A recipe that’s worth it and easy enough – Kimchi Chickpea bowl for non-boring palettes.
- Cook Time: 50
- Total Time: 50 minutes
- Yield: 3–4 servings 1x
Ingredients
- ¼ cup olive oil, divided – to cover bottom of saucepan for chickpeas and coat the vegetables before roasting
- 6 cloves of garlic, crushed and roughly chopped
- 2 cans of chickpeas, drained and rinsed
- 1 lb of french fingerling potatoes, cut into quarters
- 6 beets, cut into ½–1” pieces
- 2 pound of crimini mushrooms, whole
- 1 pound Broccoli
- Kosher salt
- Olive oil
- Jar of vegan kimchi
- 1–2 purple spring onions for garnish
Instructions
- Position oven rack to middle and second oven rack 1-2 rows below. Preheat the oven to 400.
- On stovetop, bring a medium or large saucepan to medium heat. Cover the bottom with olive oil. Add the crushed garlic and cook for 2-3 minutes until aromatic, careful not to brown. When aromatic, add the chickpeas and cook at medium heat for another 2-3 minutes. Then set heat to low to keep warm until ready to use.
- In a medium mixing bowl, mix the cut fingerling potatoes with olive and a teaspoon of salt. When done, add to a parchment lined, baking sheet and spread the potatoes on one side.
- In the same mixing bowl, add the beets and cover with olive oil, salt and the juice of one mandarin. Mix thoroughly. Then add the beets to the other side of the sheet and set in the oven to cook at 45 minutes.
- Set a second timer for 15 minutes. During the 15 minutes, and in a second mixing bowl, mix the crimini mushrooms with olive oil, salt and fresh ground black peppercorn. Mix well and add crimini mushroom to second baking sheet. Once the second timer goes off at 15 minutes, place the tray of crimini mushrooms on oven rack underneath.
- Set the second timer for 10 minutes. During the 10 minutes, use the original mixing bowl the beets and potatoes were mixed in and add the broccoli with olive oil, salt and juice of one orange. Mix well. At 10 minutes, remove the baking sheet with the crimini mushrooms and add the broccoli (or alternatively, add the broccoli to its own mini baking sheet). Return to oven and continue cooking.
- While the broccoli is cooking with everything else, thinly slice the purple spring onions for garnish.
- Once everything is done at 45 minutes, turn off the oven heat and remove everything on oven.
- Assemble bowls: There are enough for four servings. Add the garlic chickpeas to the bottom of the bowl, making a bed. Then add the potatoes, beets, mushrooms and broccoli. Add about ¼ cup of kim chi and please adjust to your liking and spice level. For garnish and more crunch, sprinkle sliced purple spring onions over the bowl.
