# Components:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 2 cups broccoli florets
04 - 1 large sweet potato, diced
05 - 1 red bell pepper, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Protein
09 - 1 (15 ounce) can chickpeas, drained and rinsed
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon salt
→ Miso-Butter Sauce
14 - 2 tablespoons unsalted butter or vegan butter
15 - 1 tablespoon white miso paste
16 - 1 tablespoon rice vinegar
17 - 2 teaspoons maple syrup
18 - 1 teaspoon sesame oil
→ Gochujang-Maple Sauce
19 - 2 tablespoons gochujang (Korean chili paste)
20 - 1 1/2 tablespoons maple syrup
21 - 1 tablespoon soy sauce
22 - 1 tablespoon rice vinegar
23 - 2 teaspoons toasted sesame oil
→ Toppings
24 - 2 green onions, thinly sliced
25 - 1 tablespoon toasted sesame seeds
26 - 1/2 cup pickled red onions (optional)
# Method:
01 - Set oven to 425°F (220°C) and allow to fully preheat.
02 - Rinse rice or quinoa thoroughly. Combine grains with water or broth in a saucepan, bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook until tender—approximately 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff grains with a fork when finished.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced bell pepper with olive oil, salt, and black pepper. Arrange vegetables in a single layer and roast for 25 to 30 minutes, turning halfway, until golden and tender.
04 - In a mixing bowl, combine chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread evenly on a separate baking sheet and roast for 15 to 20 minutes until crisp and golden.
05 - Melt butter in a small saucepan over low heat. Whisk in miso paste, rice vinegar, maple syrup, and sesame oil until fully emulsified and smooth.
06 - In a bowl, thoroughly whisk gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until homogeneous.
07 - Divide cooked grains among four serving bowls. Top evenly with roasted vegetables and crispy chickpeas. Drizzle generously with either or both sauces, then garnish with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
