Save Pin 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.
After experimenting with different bowl combinations, I found these sauces turn simple grains and veggies into craveable meals everyone in my family requests again and again.
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 the 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 the 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 the 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 the 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 the 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 Pin My family loves customizing their bowls and trying new vegetable and topping combinations, which makes dinner time both fun and delicious.
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). For vegan or gluten-free options, always check labels and use suitable substitutes.
Nutritional Information
Per serving: Calories: 420, Total Fat: 13 g, Carbohydrates: 65 g, Protein: 13 g
Save Pin Make extra sauce for quick lunches during the week. These bowls are sure to become a staple with endless mix-and-match possibilities.
Recipe FAQs
- → Can I swap brown rice for another grain?
Yes, quinoa, farro, or even cauliflower rice work well and provide different textures and flavors in the bowl.
- → Are the sauces spicy?
The gochujang-maple sauce has a spicy kick. The miso-butter sauce is mild and savory. Adjust chili paste to taste.
- → How do I make this vegan?
Use vegan butter in the miso-butter sauce and confirm other ingredients like miso and gochujang are vegan-friendly.
- → Can I prepare ingredients ahead of time?
Yes, you can cook grains, roast veggies, and make sauces up to 5 days in advance. Assemble bowls when ready to eat.
- → What additional toppings go well?
Try kimchi, sliced avocado, microgreens, or extra herbs for freshness and extra flavor.
- → Is this meal gluten-free?
It can be! Use tamari or gluten-free soy sauce and double-check gochujang labels for any gluten-containing ingredients.