Save Vibrant grain bowls featuring bold globally inspired sauces like miso-butter and gochujang-maple paired with roasted vegetables and protein for a customizable meal that truly satisfies.
After experimenting with different sauces these drizzle bowls quickly became a favorite in my weekly meal rotation especially with how simple and versatile they are to switch up ingredients.
Ingredients
- Brown rice or quinoa: 1 cup uncooked
- Water or vegetable broth: 2 cups
- Broccoli florets: 2 cups
- Sweet potato: 1 large diced
- Red bell pepper: 1 sliced
- Olive oil: 2 tbsp for vegetables plus 1 tbsp for chickpeas
- Salt: 1/2 tsp for vegetables plus 1/4 tsp for chickpeas
- Black pepper: 1/4 tsp
- Chickpeas: 1 (15 oz) can drained and rinsed
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Butter or vegan butter: 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp for miso-butter plus 1 tbsp for gochujang
- Maple syrup: 2 tsp for miso-butter plus 1 1/2 tbsp for gochujang
- Sesame oil: 1 tsp for miso-butter plus 2 tsp toasted for gochujang
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2 thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions: 1/2 cup optional
Instructions
- Prep oven:
- Preheat the oven to 425°F (220°C).
- Cook 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 to 25 minutes for rice 15 minutes for quinoa). Fluff with a fork.
- Roast vegetables:
- Toss broccoli sweet potato and bell pepper with olive oil salt and black pepper on a baking sheet. Roast for 25 to 30 minutes flipping halfway until golden and tender.
- Prepare chickpeas:
- Toss chickpeas with olive oil smoked paprika garlic powder and salt. Spread on a separate baking sheet and roast for 15 to 20 minutes until crisp.
- Make 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 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.
Save Our family loves building their own bowls at the table and the bold sauces always spark requests for seconds especially with the sweet potatoes and crispy chickpeas.
Required Tools
Saucepan with lid baking sheets mixing bowls whisk chefs knife and cutting board are recommended for easy preparation and clean up.
Allergen Information
Contains soy gluten and milk use vegan and gluten-free alternatives if needed and always check labels for allergens.
Nutritional Information
Each serving contains about 420 calories 13 g fat 65 g carbohydrates and 13 g protein making this a balanced and energizing meal.
Save Serve fresh or meal prep ahead for busy weeknights these bold bowls brighten any day.
Kitchen Q&A
- → Which grains work best for these bowls?
Brown rice and quinoa offer hearty bases with subtle flavor, soaking up sauces and holding up well to toppings.
- → Can I use different vegetables?
Absolutely. Try carrots, cauliflower, zucchini, or whatever seasonal produce you have on hand to personalize your bowl.
- → How do I make a vegan version?
Substitute vegan butter for regular butter in the miso-butter sauce. All other components are naturally plant-based.
- → What proteins can be swapped?
Chickpeas give excellent texture but tofu, tempeh, or grilled chicken can all be used depending on your preference.
- → Are these bowls gluten-free?
Use tamari or certified gluten-free soy sauce, check gochujang labels, and verify ingredients to ensure gluten-free bowls.
- → How should leftover sauces be stored?
Keep leftover sauces in sealed containers in the refrigerator; they're good for up to five days and perfect for future meals.