Bold Sauce Drizzle Bowls (Print Version)
Colorful bowls with grains, roasted veggies, chickpeas, and globally inspired bold sauces—easy and satisfying.
# Components:
→ Grains
01 - 1 cup uncooked brown rice or quinoa
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)
# Directions:
01 - Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
02 - Rinse the brown rice or quinoa thoroughly. Combine with water or vegetable broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer until grains are tender—about 20 to 25 minutes for rice and 15 minutes for quinoa. Fluff with a fork when cooked.
03 - Toss broccoli florets, diced sweet potato, and sliced red bell pepper with olive oil, salt, and black pepper on a baking sheet. Spread them evenly and roast for 25 to 30 minutes, turning once halfway through, until vegetables are golden and soft.
04 - In a mixing bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Arrange on a separate baking sheet and roast for 15 to 20 minutes until chickpeas are crisp.
05 - Melt unsalted butter or vegan butter in a small saucepan over low heat. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the mixture is smooth and emulsified.
06 - In a bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until the sauce is fully combined and glossy.
07 - Divide cooked grains into four individual bowls. Top each serving with roasted vegetables and chickpeas, then drizzle generously with either miso-butter sauce, gochujang-maple sauce, or both. Garnish with sliced green onions, toasted sesame seeds, and pickled red onions if using.
# Expert Advice:
01 -
- Customizable for different dietary needs
- Packed with flavor from sauces and toppings
02 -
- Use tamari and check labels for gluten-free and vegan options
- Leftover sauces keep in the fridge for up to 5 days
03 -
- Swap in your favorite vegetables or proteins for variety
- Garnish with kimchi or fresh herbs for extra flavor