Oh this is a good one! I remember being at the park and smelling someone barbequing Korean Chicken, which let me tell you, is an amazing smell. I always wished I was part of their family at that very moment! The mixture of garlic, ginger, spice and a touch of sweetness makes a delectable dinner and now we’ve thrown it together with a healthy mix of veggies in a bowl style. There are really 3 parts to this meal: dressing/marinade, chopped veggies and roasted chicken, sweet potatoes and broccoli. So first of all, make the marinade and get the chopped chicken marinating. You can do this a day ahead which makes less work the day of and adds more flavor to the chicken. I did it all at the same time and it was still great. Next chop, chop, chop. Start with the sweet potatoes and start baking those first as they take longer than the chicken and broccoli.
Once the sweet potatoes have baked for 12 minutes, add the chicken and broccoli on the same tray and bake for another 15 minutes.
While that is cooking, prep the toppings. Here’s what I used: field cucumber, kale, cilantro, green onion, radish, avocado, rice, grated carrot and toasted sesame seeds. After eating this yummy bowl I decided I would definitely not include the rice next time – it really wasn’t necessary, but if you have someone else you’re feeding that wants a few more carbs, you could add the rice or quinoa or cauliflower rice.
Once the veggies are prepped simply add plain Greek yogurt and mayo to the remaining marinade and that will create your dressing! The next part’s easy, simply add bits of everything to a bowl, pour some dressing on top, and sprinkle with toasted sesame seeds. Together you have the sweetness from the sweet potatoes, a bit of spice from the gochujang (red pepper paste), crunch from the radishes and cucumber and creaminess from the avocado. What a mouthful of deliciousness!
Korean Roasted Chicken Gochujang Bowl
A delicious mix of veggies both fresh and roasted with korean style chicken.
Ingredients
- 2 tbsp Gochujang (red pepper paste)
- 1 tbsp maple syrup
- 1/4 cup soya sauce
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp pure sesame oil
- 1 1/2 tbsp grated fresh ginger
- 2 crushed garlic cloves
- 2 chicken breasts cubed
- 1 medium sweet potato cubed (About 2 cups)
- 1 small head broccoli chopped (About 1 cup)
- 1/2 cup plain greek yogurt
- 1 tbsp mayo
- 1 1/2 tbsp grapeseed oil (or avocado, olive oil)
- salt and pepper to taste
- Toppings radish, cilantro, green onion, avocado, field cucumber, kale, lime, grated carrot, toasted sesame seeds You can also include rice, quinoa or even cauliflower rice if desired!
Instructions
-
First off, prep the marinade/dressing by mixing together the first 7 ingredients. Chop the chicken in bite size cubes. Measure out 1/2 cup of the marinade and set aside. Pour the remaining marinade in with the chicken. Let it marinate overnight (better flavour and tenderness) or for at least an hour.
-
Next, preheat oven to 425 F. Peel and chop sweet potato into bite size pieces. Toss in 1 tbsp of grapeseed oil and salt and pepper. Lay out on one side of a cookie sheet covered with parchment paper. Bake for 12 minutes. Meanwhile, chop broccoli, toss in 1/2 tbsp grapeseed oil and salt and pepper. When sweet potatoes have baked 12 min, take out of oven and flip. Add chicken and broccoli at this time. Bake in oven another 15min. For the last 2 min turn oven to broil - watch carefully, you don't want to burn it! This helps glaze the chicken a bit more which is all good!
-
Take the reserved marinade and add mayo and greek yogurt. This becomes your dressing that you can drizzle on top of your bowl when it's all put together.
-
Prep your toppings. Make sure they're all chopped bite size. Cut the lime in wedges to squeeze lime juice over your finished product.
-
Once your chicken, broccoli and sweet potatoes are done, you're ready to assemble your bowl. Put a little bit of everything in a bowl. Top with dressing, a squeeze of lime and sesame seeds. Enjoy!
Recipe Notes
Korean Gochujang (red pepper paste) classic 500 grams
