Pin It 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 to bring some fun fusion flavors to our weeknight dinners. The combination of creamy miso&butter sauce and spicy gochujang&maple makes every bite exciting.
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: 2 tbsp for vegetables
- Salt: 1/2 tsp for vegetables
- Black pepper: 1/4 tsp for vegetables
- Chickpeas: 1 (15 oz) can, drained and rinsed
- Olive oil: 1 tbsp for chickpeas
- Smoked paprika: 1/2 tsp
- Garlic powder: 1/2 tsp
- Salt: 1/4 tsp for chickpeas
- Unsalted butter (or vegan butter): 2 tbsp
- White miso paste: 1 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup: 2 tsp
- Sesame oil: 1 tsp
- Gochujang (Korean chili paste): 2 tbsp
- Maple syrup: 1 1/2 tbsp
- Soy sauce: 1 tbsp
- Rice vinegar: 1 tbsp for gochujang sauce
- Toasted sesame oil: 2 tsp
- Green onions: 2, thinly sliced
- Toasted sesame seeds: 1 tbsp
- Pickled red onions (optional): 1/2 cup
Instructions
- Preheat:
- 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.
- 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.
- 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.
Pin It This recipe has become a new dinnertime tradition each Sunday, letting everyone build their own bowl and drizzle their favorite sauce. It's a great way to make meal time interactive and fun.
Required Tools
Saucepan with lid, baking sheets, mixing bowls, whisk, chefs knife, and cutting board are essential to prepare these bowls efficiently.
Allergen Information
Contains soy and milk products. For gluten&free, use tamari and check gochujang labels. Always verify ingredients if you have allergies.
Nutritional Information
Per serving: 420 calories, 13 g fat, 65 g carbohydrates, and 13 g protein for a balanced meal.
Pin It Customize your bowls fresh for every meal. Enjoy the colorful sauces and hearty textures that brighten up your dinner routine.
Recipe FAQs
- → What grains work best in these bowls?
Brown rice and quinoa both pair well, but you can use your favorite grain like farro or millet for variety.
- → How can I make this dish vegan?
Simply use vegan butter in the miso sauce. All other ingredients are plant-based, making it easy to adapt.
- → Can I substitute the vegetables?
Yes, swap in any roastable veggies you enjoy, such as cauliflower, carrots, or Brussels sprouts.
- → Are the sauces spicy?
The gochujang-maple sauce adds mild heat, but you can adjust the amount of gochujang to taste.
- → What proteins could I use besides chickpeas?
Tofu, tempeh, or grilled chicken work well. Use your preferred protein for a balanced bowl.
- → Is this dish allergen-friendly?
Contains soy and gluten; swap ingredients like tamari and vegan butter for dietary needs and check labels.