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 made these bowls for a weekend dinner with friends and was amazed at how combining simple grains roasted veggies and bold sauces created a meal everyone could enjoy and personalize.
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:
- Preheat the oven to 425°F (220°C).
- Cook Grains:
- Rinse brown rice or quinoa and combine with water or broth in a saucepan. Bring to a boil reduce 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 on a baking sheet. 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. Top with roasted vegetables and chickpeas. Drizzle generously with one or both sauces. Garnish with green onions sesame seeds and pickled red onions if desired.
Save We love serving these sauce drizzle bowls on busy weeknights when everyone can build their plate with favorites and try a new flavor 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 as needed). For gluten-free use tamari or gluten-free soy sauce and always verify ingredient labels.
Nutritional Information
Per serving: Calories 420 Total Fat 13 g Carbohydrates 65 g Protein 13 g
Save Enjoy these bold sauce drizzle bowls for lunch or dinner with endless variations for everyone at the table.
Recipe Guide
- → Can I substitute quinoa for brown rice?
Yes, quinoa can be used instead of brown rice, offering a lighter texture and similar cooking time.
- → How can I make the bowl vegan?
Simply use vegan butter in the miso-butter sauce and ensure your sauces contain no animal-derived ingredients.
- → Are there gluten-free options?
Use tamari or certified gluten-free soy sauce and check gochujang labels to accommodate gluten-free diets.
- → How spicy is gochujang-maple sauce?
Gochujang delivers mild heat balanced by maple syrup; you can adjust the amount for preferred spice level.
- → Can I use other proteins like tofu?
Yes, swap in sauteed or roasted tofu or tempeh for chickpeas, or grilled chicken for non-vegetarian bowls.
- → How long can sauces be stored?
Store leftover sauces in an airtight container in the refrigerator for up to five days.