# 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
# Step-by-Step Guide:
01 - Set the oven to 425°F (220°C) for roasting.
02 - Rinse brown rice or quinoa thoroughly. In a saucepan, combine with water or vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook until tender—about 20 to 25 minutes for rice, 15 minutes for quinoa. Fluff grains 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. Spread in an even layer and roast for 25 to 30 minutes, turning once halfway, until vegetables are golden and tender.
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 crisp.
05 - In a small saucepan over low heat, melt the butter. Whisk in white miso paste, rice vinegar, maple syrup, and sesame oil until 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 incorporated.
07 - Divide the cooked grains evenly between four serving bowls. Add roasted vegetables and chickpeas. Generously drizzle with one or both sauces, then garnish each bowl with sliced green onions, toasted sesame seeds, and pickled red onions if desired.
