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.
The first time I tried these bowls I was amazed by how easy it was to mix-and-match sauces and toppings. It quickly became a weeknight staple especially when friends with different tastes came over.
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 plus 1 tbsp for chickpeas
- Salt: 1/2 tsp 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
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp for miso-butter sauce 1 tbsp for gochujang-maple sauce
- Maple syrup: 2 tsp for miso-butter sauce 1 1/2 tbsp for gochujang-maple sauce
- Sesame oil: 1 tsp for miso-butter sauce 2 tsp toasted for gochujang-maple sauce
- Gochujang (Korean chili paste): 2 tbsp
- Soy sauce: 1 tbsp
- Green onions: 2 thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Preheat the oven:
- Set oven to 425°F (220°C).
- Cook the grains:
- Rinse rice or quinoa and combine with water or broth in saucepan. Bring to boil reduce to simmer cover and cook until tender (20–25 min for rice 15 min for quinoa). Fluff with fork.
- Roast the vegetables:
- Toss broccoli sweet potato and bell pepper with olive oil salt and black pepper on baking sheet. Roast 25–30 min flipping halfway until golden and tender.
- Prepare the chickpeas:
- Toss chickpeas with olive oil smoked paprika garlic powder and salt. Spread on separate baking sheet and roast 15–20 min until crisp.
- Make the miso-butter sauce:
- Melt butter in small saucepan over low heat. Whisk in miso paste rice vinegar maple syrup and sesame oil until smooth.
- Make the gochujang-maple sauce:
- In bowl whisk together gochujang maple syrup soy sauce rice vinegar and toasted sesame oil until fully combined.
- Assemble bowls:
- Divide cooked grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle with one or both sauces. Garnish with green onions sesame seeds and pickled red onions if desired.
Save My family always loves decorating their bowls with extra toppings and sauces. It brings everyone together around the dinner table to share flavors from around the world.
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 vegan butter if needed). To make gluten-free use tamari and check all labels.
Nutritional Information (per serving)
Calories: 420 Total Fat: 13 g Carbohydrates: 65 g Protein: 13 g
Save Experiment with new sauces and toppings for endless variety. These bowls are ideal for meal prep or gatherings.
Recipe Guide
- → Can I use quinoa instead of brown rice?
Yes, quinoa is a great substitute and cooks faster than brown rice for a lighter base.
- → How do I make the bowl vegan?
Replace butter in the miso-butter sauce with vegan butter and use plant-based protein options.
- → Are these bowls gluten-free?
Choose gluten-free soy sauce and verify gochujang labels to keep your bowl gluten-free.
- → What proteins work well besides chickpeas?
Try tofu, tempeh, or grilled chicken as tasty alternatives to chickpeas.
- → Can I prepare sauces in advance?
Both sauces can be made ahead and kept refrigerated for up to five days.
- → What vegetables can I substitute?
Use any roasting vegetables like cauliflower, carrots, or zucchini for variety.