Gochujang beef and chickpea bowls

Ingredients

Bowls

• 1 lb ground beef
• 1 can (15 oz) chickpeas, drained and patted dry
• 2 medium sweet potatoes, cut into ¾-inch cubes
• 4 big handfuls of greens (spinach, baby kale or arugula)
• 1 tbsp oil, plus salt

Gochujang sauce

• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, grated (or ½ tsp garlic powder)

Optional toppings: sesame seeds, sliced scallions, a fried egg, rice

Steps

1. Preheat the air fryer to 400°F. Toss the sweet potatoes with the oil and a good pinch of salt.
2. Air fry the sweet potatoes for 15 to 18 minutes, shaking the basket halfway, until browned and tender.
3. While they cook, stir the sauce ingredients together in a small bowl.
4. Brown the beef in a large skillet over medium-high heat, breaking it up, 6 to 8 minutes. Pour off extra fat if there’s a lot.
5. Add the chickpeas and cook 3 minutes, until they start to crisp.
6. Pour in the sauce and stir for 1 to 2 minutes, until everything is glossy.
7. Divide the greens between bowls, then top with the sweet potatoes and the beef and chickpeas. The warm beef wilts the greens a little.

Notes

• Want softer greens? Stir them into the pan for the last minute.
• Keeps well for lunches: store the greens separately so they stay crisp.
• Gochujang varies in heat. Start with 2 tbsp and add more to taste.