Bold Sauce Drizzle Bowls (Printer View)
Grain bowls with global sauces, roasted vegetables, and protein for a nourishing, satisfying fusion meal.
# What you'll need:
→ 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 temperature to 425°F (220°C) and allow to fully preheat.
02 - Rinse brown rice or quinoa thoroughly. In a saucepan, combine grains with water or vegetable broth. Bring to a boil, then reduce heat to a simmer, cover tightly, and cook until grains are tender—about 20 to 25 minutes for rice or 15 minutes for quinoa. Fluff gently with a fork.
03 - On a baking sheet, toss broccoli florets, diced sweet potato, and sliced bell pepper with olive oil, salt, and black pepper to evenly coat. Spread vegetables in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until vegetables are golden and tender.
04 - Combine drained chickpeas with olive oil, smoked paprika, garlic powder, and salt in a mixing bowl. Spread onto a separate baking sheet. Roast for 15 to 20 minutes until crisp, shaking pan halfway through.
05 - Heat butter in a small saucepan over low heat until melted. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until the sauce is smooth and emulsified.
06 - In a mixing bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until fully combined.
07 - Divide grains among four serving bowls. Top each evenly with roasted vegetables and chickpeas. Generously drizzle with desired sauce(s). Garnish with sliced green onions, toasted sesame seeds, and pickled red onions as desired.
# Expert Advice:
01 -
- Customizable with different grains vegetables and proteins
- Packed with flavor from two unique sauces
02 -
- For a vegan version use vegan butter in the miso-butter sauce.
- Check gochujang labels for gluten if you need a gluten-free meal.
03 -
- Leftover sauce keeps in the fridge for up to 5 days.
- Swap the vegetables or grains depending on what you have.