Save Vibrant grain bowls featuring bold, globally inspired sauces such as miso-butter and gochujang-maple create a meal that is both satisfying and easily customizable. Perfect for dinner, these bowls combine roasted vegetables, hearty grains, and protein for a delicious fusion experience.
I discovered the joy of mixing bold sauces with wholesome grain bowls during a food festival and have recreated this dish for weeknight dinners ever since. The combination of roasted vegetables and homemade sauces makes it a staple in my kitchen.
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: 3 tbsp, divided
- Salt: 1 tsp, divided
- 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: 2 tbsp, divided
- Maple syrup: 1 1/2 tbsp, divided
- Sesame oil: 3 tsp, divided
- Gochujang: 2 tbsp
- Soy sauce: 1 tbsp
- Toasted sesame seeds: 1 tbsp
- Green onions: 2, thinly sliced
- 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. Combine with water or broth in a saucepan, bring to boil. Cover and simmer until tender (20 to 25 minutes for rice, 15 minutes for quinoa). Fluff with fork.
- Roast the vegetables:
- Toss broccoli, sweet potato, and bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on baking sheet, roast for 25 to 30 minutes, flipping halfway.
- Prepare the chickpeas:
- Toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, and 1/4 tsp salt. Spread on separate baking sheet, roast for 15 to 20 minutes until crisp.
- Make the miso-butter sauce:
- Melt butter in small saucepan over low heat. Whisk in miso paste, 1 tbsp rice vinegar, 2 tsp maple syrup, and 1 tsp sesame oil until smooth.
- Make the gochujang-maple sauce:
- Whisk gochujang, 1 1/2 tbsp maple syrup, soy sauce, 1 tbsp rice vinegar, and 2 tsp toasted sesame oil in bowl until combined.
- Assemble bowls:
- Divide grains among four bowls. Top with roasted vegetables and chickpeas. Drizzle with sauces, garnish with green onions, sesame seeds, and pickled onions.
Save This recipe became an instant hit at our family table, where everyone loves building their own bowl and experimenting with sauces and toppings.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy and milk. For gluten-free or vegan, substitute accordingly and verify all labels before use.
Nutritional Information
Per serving: 420 calories, 13 g total fat, 65 g carbohydrates, 13 g protein
Save Serve these bold bowls fresh for maximum impact, and let guests drizzle their favorite sauce at the table. Easy to adapt, always delicious.
Recipe FAQ
- → What grains work well in the bowls?
Brown rice and quinoa are both excellent options, offering nutty flavor and hearty texture. Other grains like farro or wild rice can be used for variety.
- → How can I make this dish vegan?
Use plant-based butter for the miso-butter sauce and confirm chickpea seasoning ingredients are free from animal products.
- → What protein alternatives can be added?
Tofu, tempeh, or grilled chicken work well in place of chickpeas for customized protein options.
- → How do I store leftover sauces?
Store sauces in airtight containers in the refrigerator for up to 5 days. Stir before serving.
- → Can I use different roasted vegetables?
Absolutely—swap in favorites like cauliflower, carrots, or zucchini for a variety of flavors and textures.
- → Is this meal gluten-free?
Use tamari or gluten-free soy sauce and ensure gochujang is gluten-free to adapt the dish for gluten sensitivities.