Pin Vibrant grain bowls featuring bold, globally inspired sauces like miso&-butter and gochujang&-maple, paired with roasted vegetables and protein for a satisfying, customizable meal.
I first made these sauce-drizzled bowls for a cozy dinner with friends. Everyone loved mixing and matching their favorite toppings and sauces, making each bowl feel unique.
Ingredients
- Grains: 1 cup brown rice or quinoa, uncooked; 2 cups water or vegetable broth
- Roasted Vegetables: 2 cups broccoli florets; 1 large sweet potato, diced; 1 red bell pepper, sliced; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper
- Protein: 1 (15 oz) can chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp salt
- Miso-Butter Sauce: 2 tbsp unsalted butter (or vegan butter); 1 tbsp white miso paste; 1 tbsp rice vinegar; 2 tsp maple syrup; 1 tsp sesame oil
- Gochujang-Maple Sauce: 2 tbsp gochujang (Korean chili paste); 1 1/2 tbsp maple syrup; 1 tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp toasted sesame oil
- Toppings: 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; 1/2 cup pickled red onions (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Cook the Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until tender (about 20–25 minutes for rice, 15 minutes for quinoa). Fluff with a fork.
- Roast the Vegetables:
- Toss broccoli, sweet potato, and bell pepper with olive oil, salt, and black pepper on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Prepare the Chickpeas:
- Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a separate baking sheet and roast for 15–20 minutes until crisp.
- Make the Miso-Butter Sauce:
- Melt butter in a small saucepan over low heat. Whisk in miso paste, rice vinegar, maple syrup, and sesame oil until smooth.
- Make the Gochujang-Maple Sauce:
- In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and sesame oil until fully combined.
- Assemble Bowls:
- Divide cooked grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle generously with one or both sauces. Garnish with green onions, sesame seeds, and pickled red onions if desired.
Pin Making these bowls for my family quickly became a weekly tradition. Everyone loves that they can personalize with their favorite veggies and sauces.<p>
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy (miso, soy sauce, gochujang), gluten (soy sauce, some gochujang), and milk (butter; substitute with vegan butter if needed). For gluten&-free, use tamari or gluten&-free soy sauce and check gochujang labels. Always verify ingredient labels if you have allergies.
Nutritional Information (per serving)
Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Pin These bowls truly come together quickly and offer endless combinations. Try different sauces or toppings for a new flavor experience each time.
Recipe FAQ
- → Can I make these bowls vegan?
Yes, substitute vegan butter in the miso-butter sauce and use plant-based protein options like tofu or tempeh.
- → Which grains work best for the base?
Brown rice and quinoa are recommended for their texture and flavor, but you can choose other grains such as farro or barley.
- → What vegetables can I use?
Broccoli, sweet potato, and bell pepper are traditional, though you can add cauliflower, carrots, or any favorites for variety.
- → How do I achieve crisp chickpeas?
Drain, rinse, toss chickpeas with spices and olive oil, then roast at high heat until golden and crunchy.
- → How long do the sauces keep?
Both sauces store well in a sealed container in the refrigerator for up to five days for easy future use.
- → Are there gluten-free options?
Use tamari or gluten-free soy sauce and double-check labels on miso and gochujang to avoid gluten content.