Save 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 fell in love with grain bowls while experimenting with sauces from different cuisines. Creating these drizzle bowls let me combine my favorite textures and tastes in a single dish.
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:
- Set oven to 425°F (220°C).
- Cook Grains:
- Rinse brown rice or quinoa. Combine with water or broth in a saucepan. Bring to boil lower to a simmer cover and cook until tender (about 20 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. Place on a baking sheet and roast for 25 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 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. Add roasted vegetables and chickpeas. Drizzle with one or both sauces. Garnish with green onions sesame seeds and pickled red onions if desired.
Save These bowls are always a hit at our family dinners thanks to their fun presentation and bold flavors. Everyone loves creating their own perfect combination.
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
Save Enjoy these bold bowls as a simple weeknight dinner or creative lunch. Experiment with sauces for your own twist.