Sheet Pan Gochujang Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sheet pan bowl of gochujang-marinated tofu, chickpeas, and roasted vegetables. Served over rice, lettuce, or noodles, it has bold, spicy-savory Korean flavors. A versatile vegetarian main that's easy to customize.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7 ounces firm or extra firm tofu (pressed for 15 minutes and then cubed)
- 1 cup cooked chickpeas
- 4 ounces mushrooms (white, baby portabella or cremini) (quartered)
- 2 cups cauliflower florets
- 1/2 cup chopped carrots
- 1/2 cup or more chopped zucchini
- 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 tablespoon white vinegar (or rice vinegar)
- 1 tablespoon maple syrup
- 1/2 teaspoon gochugaru flakes
- 1-2 tablespoon water
- 1/2 teaspoon garlic powder (or 1 small clove of garlic, minced for an even fresher garlic punch)
- sesame seeds, green onion for garnish
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 669mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 599mg
- Calcium
- 401mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.